Vegetarian Roasted Garlic Carrot Ginger Soup
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Learn more →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
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 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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