Vegetarian Cinnamon Carrot Ginger Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lb carrots, peeled and cut into 1-inch pieces
- 2 tbsp coconut oil, melted
- 1 tsp fine sea salt, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
- 1–2 tsp coconut milk, swirled on top (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a large baking sheet, drizzle with the coconut oil, and sprinkle with 1/2 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 a large pot over medium heat. Add 1 tsp coconut oil (from the measured amount, or a small additional drizzle) and the onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!