Foodbe
golden glow carrot soup
👨🍳 Chefy Tip: Toss carrots with salt before roasting — it draws out moisture that browns into flavor. Roast uncovered, no foil. Add lemon juice off heat. Fat carries the flavor, acid lifts it.
Serves
4
Prep
10 min
Cook
40 min
Difficulty
Easy
Cost
Budget-Friendly
Calories
220
Carbs
32g
Protein
4g
Fat
12g
Flavor Profile
🥕 Sweet and earthy from the roasted carrots
🌶️ Spicy and aromatic from the ginger
🥥 Creamy and rich from the coconut milk
🍋 Bright and tangy from the lemon
🌿 Fragrant and fresh from the cilantro
Ingredients
🥕 4 medium carrots, peeled and chopped
🌶️ 1 tbsp fresh ginger, grated
🧴 2 tbsp olive oil
🥥 1 can coconut milk
🧂 Salt and pepper to taste
🍋 Juice of 1 lemon
🥣 4 cups vegetable broth
🌿 2 tbsp fresh cilantro, chopped
Shop ingredientsInstructions
01
Toss carrots with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until tender and caramelized.
02
Combine roasted carrots, ginger, broth, and coconut milk in a large pot. Simmer 10 minutes to meld flavors.
03
Blend until smooth using an immersion blender or in batches. Stir in lemon juice and cilantro. Serve hot.
🧬 Food Science
Carrots have been cultivated for over 1,000 years and were originally purple. The anti-inflammatory compounds in ginger have been shown to aid digestion and promote overall gut health.
Pair It
🥂 Pair with a light herbal tea or a glass of fresh limeade.
🍽️ Pair with a simple green salad or roasted vegetables.