CARROT-GINGER SOUP WITH ROASTED VEGETABLES
Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
- Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
- Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.
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Christiana Christiana
[email protected]I'm allergic to carrots. Can I substitute another vegetable?
Abdelali gamer 454
[email protected]This recipe sounds interesting. I've never had carrot ginger soup before.
Comfort Neizer
[email protected]I'm not sure about this recipe. I'm not a big fan of carrot soup.
Kim Simpson
[email protected]This recipe looks delicious! I'm definitely going to give it a try.
David Nadeau
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. I can't wait to try it!
Hannah Henyo
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the ginger gives it a nice kick.
Minhaj Football
[email protected]I love carrot ginger soup, and this recipe is one of my favorites. It's so easy to make and it always turns out delicious.
Shekh Samun
[email protected]This soup was a disaster! I followed the recipe exactly, but it turned out bland and watery. I ended up throwing it out.
Deepti Ochanii
[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Sabuj agro
[email protected]I'm not a big fan of carrot soup, but this recipe changed my mind. The ginger and roasted vegetables really elevate the flavor. I'll definitely be making this again.
Jewell Scarry
[email protected]This soup is so easy to make and it's absolutely delicious. I love the combination of carrot and ginger, and the roasted vegetables add a nice touch. I'll definitely be making this again soon.
J Padilla
[email protected]I followed the recipe exactly and the soup turned out great! It was flavorful and comforting. The only thing I would change next time is to add a bit more ginger for a stronger flavor.
Mame Akter
[email protected]This carrot ginger soup was a delightful treat! The flavors of the carrot and ginger were perfectly balanced, and the roasted vegetables added a nice depth of flavor. I especially loved the addition of coconut milk, which gave the soup a creamy and r