For the vegetarians out there. This one is wholesome and hearty. And delicious. Just add bread and you have a meal. The original recipe comes from our friends at the Food Network. I simply embellished it a bit by replacing the suggested base of water with flavorful vegetable stock. Most of us prefer more flavor, right?
The key to your success when making this soup is to think small when prepping all of the veggies. The carrots will simmer for just 20 minutes before the mixture is pureed. It’s important that they are fully cooked to ensure that your puree is smooth and creamy.
While the soup is simmering, it’s time to get the veggies ready for roasting. As mentioned earlier, keep them on the small side. Even though they will shrink a bit while roasting, the smaller they are the more delicious browned edges you might have.
The veggies are roasted for a total of about 20 minutes with a stir or two during the process. Since the bread cubes will brown considerably faster than the veggies, I like to place it all in rows on the sheet pan. When the bread is toasted, remove it from the pan then feel free to mix up the veggies for the final roast.
When the carrots are very tender, puree the soup right in the pot with your immersion blender until it is smooth and creamy. If you prefer, you can transfer batches to your blender for processing. If your timing is perfect (in a perfect world) the veggies should now be roasted with browned tasty edges.
This is best when served immediately while the veggies are fresh from the oven. You’ll top each bowl of soup with a drizzle of olive oil, a mound of roasted veggies and a sprinkling of fresh sliced scallion greens. Enjoy.
carrot ginger soup with roasted veggies
Adapted from the Food Network
Wholesome & hearty vegetarian meal in a bowl. The addition of cannellini beans increases the fiber and makes this soup more filling.
- 3 tablespoons extra virgin olive oil, divided (plus more for drizzling)
- 2 scallions, sliced (white & light green parts separated from green parts)
- 2 tablespoons chopped peeled fresh ginger
- 2 garlic cloves, smashed
- 6 large carrots, divided (5 carrots chopped, 1 carrot thinly sliced)
- kosher salt & freshly ground black pepper (for seasoning)
- 1 14-ounce can light coconut milk
- 1 15-ounce can cannellini beans, undrained
- 3 cups vegetable stock
- 1/2 acorn squash, seeded & chopped into 3/4-inch pieces
- 3 cups roughly chopped broccoli florets & tender stems
- 2 1-inch slices crusty bread, cut into 1-inch pieces (plus more bread for serving)
Preheat oven to 450°F.
Heat 1 tablespoon of the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger & garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chopped carrots and season generously with salt & pepper. Add the coconut milk, beans with their liquid & the vegetable stock. Cover and bring to a boil over high heat. Uncover and lower heat to medium. Cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
Meanwhile, toss the squash, broccoli, carrot slices & bread cubes with the remaining 2 tablespoons olive oil. Season evenly with 1/4 teaspoon each salt & pepper on a rimmed baking sheet. Place the bread on the tray by itself in case you need to remove it early. Roast, stirring occasionally, until the vegetables are tender and browned and the bread is toasted about 20 minutes. ( If the bread is sufficiently toasted before the veggies are done, remove it from the tray and return the veggies to the oven to finish roasting.)
When the carrots are tender, puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season to taste with salt & pepper. Divide the soup among 4 bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with crusty bread on the side.
To make this GLUTEN-FREE, use gluten-free bread.