Roasted carrot ginger soup
Roasted carrots blended with fresh ginger, coconut milk and lime into a bright orange soup that tastes sunny and cozy at once.
- 75 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.28 a serving
- 260 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 lb carrots, peeled
- 1 yellow onion, cut into wedges
- 4 cloves garlic, peeled
- 4 cups vegetable broth
- 1 tbsp fresh ginger, peeled and grated
- 1 can light coconut milk
- 1 lime, juiced
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 2 tbsp olive oil
- 1¼ tsp salt, divided
- 1 pinch red pepper flakes (optional)
Each serving has about 260 calories, 4 g protein, 32 g carbs and 15 g fat, and costs about $2.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the carrots and cut them into 2-inch pieces, any thick ones .
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Dolly’s tip: Keep the pieces about the same size so they all turn soft at the same time.Cut the onion into wedges and the garlic.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Toss the carrots, onion and garlic on a large with the oil and 1 teaspoon of the salt, and spread them out.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 35 to 40 minutes, turning once halfway, until the carrots are in spots and soft when poked with a fork.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 37 min 30 sec
Put the roasted vegetables in a large pot with the broth and ginger. over medium heat and cook for 10 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 10 min
Blend until very smooth with an immersion blender, or in a regular blender in two batches.
Dolly’s tip: Hot soup expands in a blender. Fill it only halfway, take the center cap out of the lid, and hold a folded towel over the hole while it runs.Stir in the coconut milk over low heat until hot, then add the lime juice. Taste and add the rest of the salt if it needs it.
Low heat
Dolly’s tip: If it tastes a little flat, it wants salt. If it tastes heavy, it wants more lime.Ladle into bowls and top with cilantro and of red pepper flakes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
