Carrot Ginger Soup With Roasted Vegetables

Carrot Ginger Soup With Roasted Vegetables

Sometimes we think that food is only for taste and luxury or just something we need for fuel. In reality, food is much more than that, it a symbol of health and a source of nourishment, it is a medicine in ailment and a power protein for daily work. It is much more than one can anticipate and is the only thing in the world that provides both salutary and wholesome. On that note, we are presenting a  great recipe that will not only help in the time of dilemmas but will also aid in this coming cold times. 


Carrot-Ginger Soup with Roasted Vegetables



Serves 4

Total time 40 minutes 




  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 Scallions (Sliced with white and green parts separated)
  • 2 tablespoons chopped and peeled Fresh Ginger
  • 2 cloves Garlic (Smashed)
  • 5 Carrots (Chopped)
  • Kosher Salt and Freshly Ground Pepper
  • 1 14-ounce can Light Coconut Milk
  • 1 15-ounce can Cannellini Beans (Undrained)
  • 1/2 Acorn Squash (seeded and chopped into 3/4-inch pieces)
  • 3 cups Broccoli Florets (Roughly Chopped)
  • 3 cups Roughly Chopped Broccoli florets and tender stems (about 1 head)
  • 2 slices Crusty Bread




  1. Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
  2. Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted about 15 minutes.
  3. Puree the soup with an immersion blender, season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.