Recipes

Carrot Ginger Soup with Roasted Vegetables

veg

CARROTS

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, smashed

5 carrots, chopped

½ teaspoon Kosher salt

½ teaspoon freshly ground pepper

1 14-ounce can light coconut milk

1 15-ounce cannellini beans, drained

24 ounces vegetable broth

½ butternut squash, seeded and chopped into ¾-inch pieces

3 cups roughly chopped broccoli

2 scallions, sliced

2 slices crusty bread, cut into 1-inch pieces

Preheat oven to 425 degrees F. Heat 1 tablespoon olive oil in large wide pot or Dutch oven over medium heat. Add onion, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes.
Stir in carrots and season with salt and pepper. Add the coconut milk, beans and 3 cups vegetable broth. Cover and bring to boil. Uncover and cook over medium heat until carrots are tender, 18 to 20 minutes.
Toss the squash, broccoli and bread with the remaining 2 tablespoons of olive oil and ¼ teaspoon of salt and ¼ teaspoon of pepper on a rimmed baking sheet. Roast until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
Puree the soup with an immersion blender or regular blender. Divide soup among bowls and drizzle with olive oil and top with vegetable-crouton mixture and scallion greens.

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