Eosinophilic Esophagitis Friendly Carrot-Ginger Soup Shooters
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Learn more →Ingredients
8 servings
For the soup
- 1 ½ lb carrots, peeled and cut into 1-inch pieces
- 2 tbsp olive oil, divided
- ½ tsp fine sea salt, plus more to taste
- 1 medium yellow onion, roughly chopped
- 2 tbsp fresh ginger, peeled and finely grated
- 3 cups vegetable broth
- ½ cup full-fat coconut milk
- 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tsp coconut milk, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a large rimmed baking sheet, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/4 tsp of the salt. Toss to coat and arrange in a single layer. Roast for 25–28 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
- 2
While the carrots roast, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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