Carrot-Ginger Soup with Roasted Vegetables
Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Rimmed Baking Sheet
- 1 Immersion Blender Alternatively, a standard blender
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 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
Instructions
- 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.
Notes
For a richer soup, consider using full-fat coconut milk; it will add a luxurious creaminess that enhances the mouthfeel. Ensure the carrots are extremely tender before pureeing to achieve a velvety smooth consistency. If using a standard blender, work in small batches and exercise caution with hot liquids. When roasting, avoid overcrowding the baking sheet to ensure the vegetables and bread truly caramelize and crisp, adding crucial texture. Season generously at each stage—from sautéing aromatics to the final puree—and taste often. A final drizzle of high-quality olive oil and fresh scallion greens elevates both flavor and presentation.