🥕 Roasted Carrot & Ginger Soup – Warm Vegan Thanksgiving Starter

Ingredients

• • 2 ⅞ lbs carrots, peeled and chopped into 1-inch pieces
• • 2 ⅞ inches fresh ginger, peeled and chopped
• • 2 ⅞ cloves garlic, minced
• • 4 ⅞ cups vegetable broth (homemade or store-bought)
• • 1 ⅞ can (14 oz) full-fat coconut milk
• • 1 ⅞ tsp ground cumin
• • 1 ⅞ tsp smoked paprika
• • Salt and pepper, to taste
• • Fresh cilantro, for garnish
• • Coconut cream, for serving (optional)

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots and ginger with a little olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and lightly caramelized.

2. 2

   Heat olive oil in a large pot over medium heat. Add minced garlic and cook, stirring occasionally, until fragrant and lightly golden.

3. 3

   Add roasted carrots and ginger, vegetable broth, coconut milk, cumin, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Blend until smooth.

4. 4

   Taste and adjust seasoning as needed. Serve hot, garnished with a swirl of coconut cream and a sprinkle of fresh cilantro, if desired.