Roasted Carrot Ginger Soup
Low fodmap, vegan, gluten free friendly
Originally published: September 21, 2019
What do you do when it’s the first day or Fall (or so I thought, UPDATE: first day of Fall is September 23rd not the 21st lol probably should’ve looked that up before saying it in writing) and you wake up with a sore throat? Drop everything and make this soup… I mean priorities. This soup is loaded with bone broth, turmeric, black pepper, coconut milk (the fat and black pepper help activate turmeric’s benefits), ginger (for immunity and sore throats), and rosemary (congestion aid). Like a lot of my other recipes I nixed the garlic, onion, and other high fodmap ingredients. This soup is also substitutable to fit different dietary needs.
Besides practically inhaling this soup, I’ve been downing Source Naturals Wellness Formula, drinking tons of fluids, doing gargles while my boyfriend frantically looks for hand sanitizer. How’s your first day of Fall going?
Soup Ingredients
1 lb chopped carrots (around 9 medium carrots)
2 tbsp avocado oil (evoo works but if omitting oil, use broth or water.)
1 inch knob of fresh ginger, peeled and sliced
1 sprig of fresh rosemary, de-stemmed
2 tsp turmeric
1 tsp cinnamon
1 tsp cumin
2 cups of vegetable broth
1 can of lite coconut milk
salt & pepper to taste
sesame oil and red pepper to top
Soup Method
Preheat your oven to 425F. Place chopped carrots on a baking tray and toss them in 1 tbsp of avocado oil (or evoo). Roast for about 20 minutes or until soft and golden. If you’re omitting oil, add some broth to your baking tray.
In a medium sauce pan on medium heat, add a splash of avocado oil and sauté the fresh ginger until aromatic.
Once ginger is aromatic, add in the turmeric, cinnamon, cumin, rosemary, salt & pepper. Stir and let everything sauté for a couple of minutes.
Add in the broth and coconut milk. Let everything come to a boil and once the soup base is well combined, turn off the heat and move to a different burner.
Once contents are cooled, transfer the soup base to a high-speed blender. Add in the roasted carrots. Blend on high for a couple of minutes. Once everything is blended well, taste to see if you need more salt and pepper. IF you have a smaller blender, you may need to do this in batches. Don’t worry it’ll all turn out the same.
Serve and top with hemp seeds, sesame oil and red pepper flakes (optional but the sesame oil gives it even more depth). Store in the fridge for a week.
Crouton Recipe & Method
Take a couple pieces of bread (I used Trader Joe’s Rosemary and Extra Virgin Olive Oil Bread) and hand rip them in to bite sized pieces onto a baking sheet. Lightly coat them in avocado oil or extra virgin olive oil, and a tiny dusting of salt and/or herbs. Bake in the oven at 325F for 10-15 minutes, or until crisp and golden. Store in an airtight container.
