Description
A warm and comforting soup made with roasted carrots, pumpkin, and a hint of ginger, perfect for chilly days.
Ingredients
Scale
- 4 medium carrots, peeled and chopped
- 2 cups pumpkin puree
- 1 tablespoon fresh ginger, grated
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped carrots with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the carrots in the oven for about 25-30 minutes until tender and slightly caramelized.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted carrots, pumpkin puree, ginger, and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Adjust seasoning if necessary and serve hot.
Notes
- For a creamier texture, add a splash of coconut milk before blending.
- Garnish with pumpkin seeds or a drizzle of olive oil for added flavor.
- This soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Carrot, Pumpkin Soup, Ginger, Cozy Soup, Vegan Soup