Carrot-Ginger Soup with Roasted Vegetables

Serving Size
1
Servings
4
Carrot Ginger Soup

Nutrition Information

Calories 440
Fat 20 g
Saturated fat 8 g
Carbs 53 g
Fiber 14 g
Protein 14 g
Sodium 400 mg
Health Benefit

Independence Live Recipe

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Directions
  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 (or transfer to a regular blender in batches and puree); 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 crusty bread.