This plant based carrot and ginger soup is fresh, bright, and flavourful with sweet roasted carrots, warming ginger, and a subtle hint of garlic making it a great soup recipe for anytime of the year.
No. 1 | Preheat the oven to 425°.
No. 2 | Place the carrots in a roasting pan and toss with one tablespoon of olive oil and a pinch of salt and pepper. Roast for 30 minutes, until soft and caramelized.
No. 3 | Once the carrots are roasted, heat your soup pot on medium high heat with the rest of the olive oil. Add chopped onions and sauté for 3-5 minutes, until soft and translucent. Add the garlic and ginger and cook for additional 2-3 minutes. Add the roasted carrots, orange juice, water and bay leaf. Bring to a boil, reduce heat, and allow to simmer for 20-30 minutes.
No. 3 | Remove the bay leaf and blend the soup using an immersion blender or countertop blender. Add the salt and pepper. Taste and adjust seasoning as preferred.
No. 4 | Pour the soup into bowls and garnish with basil and coconut milk.