Cook what you grow
Roasted Carrot and Ginger Soup
Carrots roasted until caramelized, then blended silky with ginger, garlic, and coconut milk and brightened with lime: a classic of the genre that eats like dinner with bread alongside.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 2 lb carrots, peeled and cut into 1-inch chunks
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped (optional)
From the pantry
- 2 tbsp fresh ginger, grated
- 4 cups vegetable stock
- 1 can coconut milk · reserve a few spoonfuls for swirling
- 3 tbsp olive oil · divided
- 1 lime · juice only
- salt · to taste
- black pepper