Roasted carrot ginger soup with lemon yogurt
From vegalicious 17 years ago
- 60 minutes to make
- Serves 4
Tastes as stunning as it looks.
Ingredients
- 1 clove garlic, minced shopping list
- 1 can coconut milk shopping list
- 1 2inch ginger, peeled and grated shopping list
- 500 grams carrots, washed, peeled and sliced shopping list
- 1/2 liter water shopping list
- 1 small onion, finely chopped shopping list
- salt and pepper to taste shopping list
- 2 tsp. turmeric shopping list
- 1 tsp. ginger powder shopping list
- sugar shopping list
- for the yogurt shopping list
- 1&1/2 tsp. ground coriander shopping list
- 4 tbs. soy yogurt shopping list
- 1 tbs. corn syrup or fine sugar shopping list
- 4 tbs. lemon juice shopping list
- 1 tsp. cumin shopping list
How to make it
- Preheat the oven to 250 (C).
- Put the sliced carrots and grated ginger in a baking dish and add a bit of (non flavorful) oil.
- Roast the carrots for about 1 hour, turning with a spoon once every fifteen minutes.
- Meanwhile, make the yogurt sauce.
- When the carrots are soft, saute the onion until glassy, add the garlic, ginger powder and turmeric.
- Add the coconut milk and then the roasted carrots and ginger.
- Puree the mixture. It will be a thick soup. If you prefer it thinner, add a bit of water.
- Season to taste with salt pepper and ginger.
- Serve the soup in a shallow bowl with a generous dollop of yogurt in the middle.
Roasted Carrots
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End Result
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The Rating
Reviewed by 6 people-
Great recipe
psy333che
in Long Branch loved it
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This looks and sounds wonderful! I can't wait to try it!
ttheriot
in New Iberia loved it
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This sound like a good recipe for the last of my carrots and mint before winter.I love anything savory with coconut.Yummmm
dizzzykipper
in Port Angeles loved it
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