Roasted carrot soup with coconut milk, ginger and croutons
Creamy carrot soup where the carrots are first roasted in the oven, resulting in a more concentrated and full-bodied flavor. The carrots are then blended with coconut milk for creaminess, orange for acidity and fresh ginger for tang. Top with crispy garlic croutons when serving.
Ingredients
- Soup
- 800 g carrot
- 1 yellow onion
- 6 cloves garlic
- 1 l vegetable broth
- 4 dl coconut milk
- 2 dl orange juice
- 1 lime, squeezed
- 1 tbsp fresh ginger, grated
- 1 pot fresh coriander
- salt
- pepper
- Croutons
- 4 slices white sourdough bread
- 1 clove garlic, grated
- olive oil, for roasting
- a good bread for serving
Method
- Preheat the oven to 250 degrees. Peel and roughly chop the carrots. Peel and slice the onion and place with the carrots and garlic in a baking dish. Drizzle with olive oil and roast in the oven for 30 minutes.
- Cut the bread into small cubes and place in a bowl with grated garlic. Drizzle with olive oil, season with salt and pepper and turn over. Place in a small ovenproof dish and leave in the oven for the last 10-15 minutes while the vegetables roast.
- Bring vegetable stock, coconut milk and orange juice to a boil in a large saucepan. Remove from oven and add roasted vegetables to the saucepan. Set croutons aside.
- Bring the vegetables to a boil in the saucepan, then blend with a hand blender until the soup is completely smooth. Squeeze in the lime and add the grated ginger. Finely chop the coriander stems and add to the soup. Season the soup with salt and pepper and possibly more lime or orange juice.
- Top the roasted carrot soup with croutons and coriander leaves. Serve with good bread.
Do this:
Don't forget to separate your food waste and enjoy your creamy carrot soup with croutons.
