Roasted Garlic Carrot Ginger Soup

Total time1 hr 10 min

Prep time15 min

Cook time50 min

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Ingredients

4 servings

For the roasted garlic

1 head garlic
1 tsp olive oil

For the soup

2 lbs carrots, peeled and cut into 1-inch pieces
2 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
¼ tsp ground ceylon cinnamon
4 cups bone broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
1 tbsp fresh lemon juice

For serving

2 tbsp fresh cilantro or parsley, roughly chopped (optional)
1–2 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on one end of a large baking sheet.
2
Toss the carrot pieces with 1 tbsp of the olive oil and 1/2 tsp of the salt directly on the baking sheet. Spread in a single layer alongside the foil-wrapped garlic. Roast for 35–40 minutes, turning the carrots once halfway through, until the carrots are tender and caramelized at the edges and the garlic cloves are deeply golden and soft when pressed.

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