Roasted Carrot Ginger Soup With Fresh Carrot Juice & Coconut Oil

 

Roasted carrot ginger soup with a swirl of fresh carrot juice and a dash of coconut oil is comfort food to me. I love soups all year around, but give me a warm hearty soup in winter and I need nothing else to eat. Roasting veggies or fruit intensifies their flavor and gives soups a hearty earthy taste which tells you the soup is made from scratch. I added some winter squash, an onion and an apple to it. I spiced it with some fresh garlic, pepper, salt and a dash of curicumin. Just before serving I swirled some fresh carrot juice and freshly grated ginger into it and my carrot soup was perfect.  And yes! I used a nice scoop of coconut oil to flavor the soup and it added a nice touch to the carrot soup!

Nutrition Wise!

Carrots are chockfull of vitamin a in the form of carotene which is needed for healthy growth and regeneration of skin, hair and nails. Not to mention it is called the eye vitamin. Squash had a lot of fiber and vitamins. Ginger is an antinflamatory, antiseptic and is my person immune boosting weapon for the winter. Seriously I add raw ginger to everything from soups and curries to smoothies and drinks. To read more about why I love ginger, click here!

 

Carrot Ginger Soup

Serves 8-10
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Side Dish, Soup
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 8 Medium carrots (cleaned and tops cut off)
  • 2 Small squash like zuchini
  • 1 Small onion
  • 1 apple
  • 1 Inch piece ginger
  • 1 Tsp salt
  • 1 Tsp pepper
  • 1 Tsp curicumin or turmeric
  • 12 Tsp cayenne (optional)
  • 2 Tbsp coconut oil
  • 1/2 cup fresh carrot juice (optional)
  • 1 Cup vegetable stalk (or water)
  • 1 Tsp parsley

Directions

Slice carrots, squash, onion, apple roughly, smear with a little coconut oil and roast at 400 degrees for 30 - 40 minutes.
Puree all the roasted veggies and ginger till smooth. Add some vegetable stalk or water to get it smooth if you wish.
Heat coconut oil, add salt pepper, garlic, curicumin, paprika and cook for 1 minute. Add pureed veggies and veggie stalk or water and cook for about 5-7 minutes on slow heat.
Add coconut oil and cook for 1 minute. Add a swirl of fresh carrot juice and some grated ginger just before serving. Garnish with parsley.

Comments

  1. Loving all of the flavors in this soup!!

  2. I love carrots. I love ginger. No qualms with coconut. Sounds great. I actually had a carrot soup with pears for the first time a couple of months ago.

  3. If I could eat off the screen I would. Gorgeous pics and the recipe sounds great! Been eating a lot more ginger this winter and swear its keeping me ‘ cold free’ so I am loading up on ginger when I make this soup ! Looks and sounds ……..I have to make it !

  4. love all the colors and flavors in this soup. Would warm up a cold winter day for me too. I love that used an apple. Bet that sweetens it. Lovely simple recipe Sue. thanks !

  5. This looks incredible, Sunithi! Do you have a juicer or is there another trick to making fresh carrot juice?

  6. I Pinned your recipe, it looked and sounded good. I finally got around to making it last night to go along with dinner. I thought it was good but not wow. I had more for lunch today. After sitting in the fridge overnight the flavors all married together really well. It is very yummy! Thanks for the recipe. I look forward to trying more of your recipes in the future.
    Have a wonderful day!
    Ashlee
    I linked to your blog in my post here: http://craftsparklepop.blogspot.com/2013/06/pinterest-found-recipe-roasted-carrot.html

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