Description
A delightful and creamy Roasted Carrot & Ginger Soup topped with a crunchy almond crumble.
Ingredients
Scale
- 3 cups carrots, peeled and chopped into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/4 cup almond flour
- 1/4 cup sliced almonds
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 400°F.
- On a baking sheet, toss the chopped carrots with olive oil, salt, and black pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot over medium heat, add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the roasted carrots to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the coconut milk and remove from heat.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches and return to the pot. Adjust seasoning to taste.
- In a small skillet over medium heat, combine almond flour, sliced almonds, maple syrup, and cinnamon. Toast for about 3-5 minutes, stirring frequently, until golden brown.
- Serve the soup hot, topped with the almond crumble.
Notes
- For added flavor, try adding a squeeze of fresh lemon juice before serving.
- You can substitute the coconut milk with heavy cream for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted Carrot & Ginger Soup with Almond Crumble