Roasted Carrot Ginger Soup

A simple and healthy vegetable filled soup.
15 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:2 g
Carbohydrates:16 g
Protein:1 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 425 degrees
  2. Toss the cut up carrots with 2 tsp melted coconut oil and spread onto a baking sheet
  3. Roast in the oven for 15-20 until tender crisp
  4. Melt the remaining tsp coconut oil in a medium sized sauce pan and add the onion, ginger, and garlic
  5. Saute until onion is translucent (I always add the garlic a minute or two after the onion since it cooks faster)
  6. Pour in the water and stock into the saucepan, add the potatoes and carrots, and salt (remember to use less salt if you have added salt in your stock - I used NO salt added stock, so be careful with the salt 🙂
  7. Cook, uncovered until potatoes are fork tender
  8. Add the entire sauce pan contents to a blender, juice of 1/2 a lemon, and the 2 Tbsp pure maple syrup, and blend until smooth
  9. Add extra water if you prefer a thinner soup (optional - I preferred a little bit more water, but my parents liked it as is)


Once again, be careful of the salt, I would feel awful if you ended up with a super salty soup 🙂

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