Carrot-Ginger Soup with Roasted Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 20 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 0 milligrams
- Sodium
- 575 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 14 grams
- Protein
- 14 grams
- Sugar
- 7 grams
- Total: 40 min
- Active: 30 min
Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 scallions, sliced (white and green parts separated)
2 tablespoons chopped peeled fresh ginger
2 cloves garlic, smashed
5 carrots, chopped
Kosher salt and freshly ground pepper
1 14-ounce can light coconut milk
1 15-ounce can cannellini beans, undrained
1/2 acorn squash, seeded and chopped into 3/4-inch pieces
3 cups roughly chopped broccoli florets and tender stems (about 1 head)
2 slices crusty bread, cut into 1-inch pieces, plus more bread for serving
Directions
- 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.
- 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.
- 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 bread.