Easy Carrot Ginger Soup
My tweaked version of Carrot Ginger Soup from The Food Network Magazine.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 tbsp. olive oil
- 3 scallions, loosely chopped
- 2 tbsp. fresh ginger, peeled and minced
- 3 cloves garlic, minced
- salt and pepper
- 7 carrots, peeled and chopped
- 1 14oz. can coconut milk
- 1 15oz. can cannellini beans, undrained
- 3 cups low sodium vegetable broth
- 1 1/2 cups butternut squash
- 3 cups broccoli florets, roughly chopped
- olive oil spray
- 2 cups crusty bread, cut into 1-inch pieces
Preheat the oven to 450°
Add 1 tbsp. olive oil to a large deep saucepan over medium-high heat.
Add the scallions, ginger, and garlic.
Stir for two minutes until mix begins to become fragrant.
Add the carrots, coconut milk, the cannellini beans and their liquid, and 3 cups of low sodium vegetable broth.
Bring to a boil over high heat, then reduce the heat to medium.
Cook for 20 minutes, stirring occassionally.
Cover a baking sheet with parchment paper.
Add the butternut squash, broccoli florets, and bread crumbs to the baking sheet, spacing out so that the vegetables are not touching if possible.
Spray the olive oil across the vegetables, but don't overspray.
Roast the vegetables and bread in the oven for about 15 minutes. Be careful not the burn the bread.
Once the soup has cooked, add the soup in batches to a blender and puree.
Pour the pureed soup into soup bowls.
Top the soup with the roasted squash, broccoli, and croutons.