Appetizers / Soups / Salads

Roasted Carrot Soup with coconut milk and ginger is for Soup.

Roasted Carrot Soup with coconut milk and ginger takes 10 minutes to prepare.

Roasted Carrot Soup with coconut milk and ginger takes 50 minutes to cook.

Roasted Carrot Soup with coconut milk and ginger makes 6 servings.

The ingredients for Roasted Carrot Soup with coconut milk and ginger are:

1 small bag of baby carrots
5 thin slices of fresh ginger root
4 or 5 cloves garlic, peeled
1 Tblsp. light olive oil to coat
1 can coconut milk (light is fine)
1 can chicken broth
Fresh basil leaves chopped (dry= 1 or 2 tsp.)

Here is how you make Roasted Carrot Soup with coconut milk and ginger:

Preheat oven to 375. Using heavy duty foil, pull out a sheet that is about 14" long. Place the carrots, ginger, garlic and olive oil on the sheet and toss lightly to coat. Bring the sides up and fold to seal across the center, then fold up the ends sealing to form a loose package. Place in the oven and roast for 45 minutes. When done, dump the whole package into a food processor and add a small amount of the chicken broth. Process until smooth, adding the fresh basil at the very end for a quick pulse. Pour into a large saucepan and heat on low, stirring in the rest of the broth and the coconut milk. Mixture should be thick. Add sea salt and fresh ground pepper to taste. The roasted carrots are sweet and delicious while the ginger gives it a nice richness. 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user CLACADEN.

The nutritional information for Roasted Carrot Soup with coconut milk and ginger is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 170.3

• Total Fat: 15.2 g
• Cholesterol: 0.5 mg
• Sodium: 343.1 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 1.0 g
• Protein: 4.0 g

Roasted Carrot Soup with coconut milk and ginger is Asian cuisine.

The dietary needs meet for Roasted Carrot Soup with coconut milk and ginger is Vegetarian