Roasted Carrot Ginger Soup with Cilantro Chili Oil

February 23, 2013

This soup is the perfect balance of flavors. Roasting the carrots intensifies there flavor and sweetness, while ginger gives the soup a little spice, and coconut milk makes it creamy and delicious. Feel free to use lite coconut milk if you wish. The Cilantro Chili Oil is optional, but it adds a little freshness and spice to the soup.

FOR THE ROASTED CARROT AND GINGER SOUP

Serves 4
1 lb. Carrots, washed, no need to peel, and cut into about 1 inch pieces
2 cloves Garlic, unpeeled and left whole
1 Tbsp. Canola oil
Salt
¼ tsp. Pepper
1 -13.5 oz. can Coconut milk
3 cups Water
1 inch Fresh ginger root, peeled and sliced thinly into rounds

FOR THE CILANTRO CHILI OIL
2 Serrano peppers, seeds removed and roughly chopped
½ cup Cilantro, roughly chopped
1/3 cup Canola oil

FOR THE ROASTED CARROT GINGER SOUP 1. Pre heat oven to 375 degrees. 2. Lay the carrots and the unpeeled garlic cloves in a single layer on a sheet pan; toss with canola oil, ½ tsp. salt and ¼...
See the full directions on my site

Nutritions

Calories
258

Sodium
50mg
2% DV

Fat
24g
37% DV

Protein
3g
7% DV

Carbs
13g
4% DV

Fiber
5g
21% DV