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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Roasted carrot ginger soup

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.91

$1.91 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan soup
spoonacular Score:59%

Spoonacular Score: 59%

 

Need a caveman, gluten free, primal, and whole 30 soup? Roasted carrot ginger soup could be an excellent recipe to try. For $1.76 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 197 calories, 1g of protein, and 14g of fat. If you have parsley, carrots, salt, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is solid. Try Roasted Carrot and Ginger Soup, Roasted Ginger Carrot Soup, and Roasted Carrot and Ginger Soup with Tahini for similar recipes.

Ingredients

Servings:
1
1  bay leaf
bay leaf
1 lb
1 lb carrots
carrots
1.5 Tbsps
1.5 Tbsps fresh ginger
fresh ginger
1
1  garlic clove
garlic clove
4 Tbs
4 Tbs olive oil
olive oil
1 tsp
1 tsp italian fresh parsley
italian fresh parsley
some
some salt
salt
6 cups
6 cups vegetable stock
vegetable stock
some
some white bell pepper
white bell pepper
1  bay leaf
1
bay leaf
1 lb carrots
1 lb
carrots
1.5 Tbsps fresh ginger
1.5 Tbsps
fresh ginger
1  garlic clove
1
garlic clove
4 Tbs olive oil
4 Tbs
olive oil
1 tsp italian fresh parsley
1 tsp
italian fresh parsley
some salt
some
salt
6 cups vegetable stock
6 cups
vegetable stock
some white bell pepper
some
white bell pepper

Equipment

immersion blender
immersion blender
sauce pan
sauce pan
blender
blender
oven
oven
immersion blender
immersion blender
sauce pan
sauce pan
blender
blender
oven
oven


Instructions

  1. Preheat oven to 375 degrees.
  2. Add the carrots, onions and garlic to a sheet tray and spread out evenly.
  3. Drizzle with olive oil and an even sprinkling of salt and white pepper, mix until coated.
  4. Roast in the oven for 35 minutes or until tender and golden.
  5. In a large saucepan add the vegetable broth and bring to a simmer.
  6. Add the carrots, onions, garlic, squeezed out of it's peel and ginger.
  7. Simmer for 15 minutes.
  8. Add 1/4 teaspoon salt and small pinch of white pepper.
  9. Using an immersion blender, or add to a blender in batches, blend soup until it is smooth and reaches the desired consistency, if it is too thick, add more stock.
  10. Check for seasoning. * (see note)
  11. Serve and garnish with chopped fresh parsley
  12. * You can adjust salt, pepper and even the ginger flavor to your taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.91
Ingredient
1 bay leaf
1 pound carrots
1.5 tablespoons fresh ginger
1 garlic clove
4 Tbs olive oil
6 cups vegetable stock
some white bell pepper
Price
$0.02
$0.80
$0.06
$0.07
$0.67
$4.53
$1.50
$7.64

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
214 Calories
1g Protein
14g Total Fat
20g Carbs
19% Health Score
Limit These
Calories
214
11%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
20g
7%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
1685mg
73%

Get Enough Of These
Protein
1g
4%

Vitamin A
22031IU
441%

Vitamin C
102mg
124%

Vitamin E
3mg
26%

Vitamin K
27µg
26%

Vitamin B6
0.39mg
19%

Fiber
4g
19%

Potassium
534mg
15%

Folate
56µg
14%

Manganese
0.27mg
13%

Vitamin B3
1mg
9%

Vitamin B1
0.12mg
8%

Vitamin B2
0.13mg
8%

Phosphorus
61mg
6%

Magnesium
23mg
6%

Vitamin B5
0.56mg
6%

Calcium
44mg
4%

Iron
0.78mg
4%

Copper
0.07mg
4%

Zinc
0.48mg
3%

covered percent of daily need

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