Ingredients (serves 2)
1 lb carrots, peeled and cut into chunks
1 small yellow onion, quartered
2 cloves garlic, unpeeled
2 tbsp olive oil
1 tbsp fresh ginger, grated
2 cups vegetable broth
1/2 cup light coconut milk, plus a little extra for swirling
Juice of 1/2 lime
Sea salt and black pepper, to taste
Optional toppings: toasted pepitas, chili flakes, fresh cilantro
Instructions
Preheat the oven to 400°F. Toss the carrots, onion, and garlic with olive oil, salt, and pepper, then spread everything on a baking sheet.
Roast for 25-30 minutes, until the carrots are tender and caramelized at the edges.
Squeeze the roasted garlic out of its skins and add everything to a blender with the ginger, broth, and coconut milk.
Blend until silky smooth. Add a splash more broth if you like it thinner.
Pour into a pot and warm over low heat for a few minutes, then stir in the lime juice and taste for salt.
Ladle into bowls, swirl in a little extra coconut milk, and top with pepitas, chili flakes, or cilantro.
Fall is finally settling in, and this roasted carrot and ginger soup is the kind of cozy, mostly hands-off Sunday reset that warms you up without weighing you down. Pair it with Sweet Greens — its hydrating coconut, pineapple, spinach, and apple blend echoes the coconut in the soup and keeps things feeling light and fresh alongside all that warming ginger.