Roasted carrot lime ginger soup
What you need:
• 1 teaspoon oil
• 1 onion, chopped
• 3 garlics
• 5 carrots, cut
• 1 teaspoon cumin powder
• 1 inch fresh ginger, cut into 4 pieces
• salt, pepper
• 1 litre vegetable broth (or more)
• 2 tablespoon soy sauce
• 1/2 lime or more, squeezed
• Sprouts of your choice ( I used pea sprouts)
• 250ml homemade coconut milk
How to make it:
1. Cut your carrots, onion, ginger. Place them into a lightly oiled baking tray. Add whole garlic, cumin, salt, pepper and oil. Massage the seasoning with your hands into the veggies.
2. Preheat your oven at 200 degrees.
3. Place your veggies into the oven and bake it for 35 – 40 minutes at 200 degrees or according to your oven till your veggies are soft.
4. When your veggies are ready just put them at the side.
5. In a bigger soup pot, boil 1 litre of water, add vegetable broth, coconut milk, soy sauce and lime. Let it simmer for around 3 minutes.
6. Add your veggies to the soup and mix it well.
7. Transfer your soup into the blender and mix it till smooth.
8. Put your smooth soup back into the soup pot. Taste it and add more seasoning if desired.
9. Enjoy it with sprinkled sprouts of your choice.
Notes:
This soup makes around 4 portions so share it with your loved ones or store it in the fridge.
You can freeze the leftover soup.
When you make it take a picture and post it in our community chat. Would love to see it.
Love 💕Inkka
If you fancy different kind of soup, have a look at these
Broccoli cauliflower spinach soup
Rocket spinach sweet potato soup
Sweet potato ginger coconut milk soup
Cherry tomatoes celery lime soup
Creamy cauliflower carrot soup
I sprinkled pea sprouts over the top. The soup was so lovely. I really like the combination of the green colour from the pea sprouts with the amazing fresh orangey looking delicious soup
