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carrot ginger soup with roasted vegetables

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.

Servings 4 servings
Author Rosemary Stelmach

Ingredients

  • 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)

Instructions

  1. Preheat oven to 450°F.

  2. 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.

  3. 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.)

  4. 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.

Recipe Notes

To make this GLUTEN-FREE, use gluten-free bread.