How To Make Carrot Ginger Soup w/ Roasted Squash

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Creamy carrot ginger soup is perfect for a chilly-weather meal. With just 10 minutes of prep time, it's an easy, healthy (vegan and gluten-free), and robust soup. Excellent for meal-prep and freezer-friendly!

 – butternut squash cubes – carrots – yellow onion – garlic cloves  – extra-virgin olive oil – salt & black pepper – vegetable broth – coconut milk – fresh ginger – cayenne pepper  – fresh cilantro

Ingredients Needed

 Step 1. Preheat oven to 400 degrees F. Arrange two oven racks to be in the upper third and lower third of your oven.

Recipe Instructions

 Step 2. Place the butternut squash cubes on one baking sheet. On another baking sheet, place the sliced carrots, quartered onion, and garlic cloves. Drizzle both pans with olive oil and season with salt and pepper.

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 Step 3. Roast vegetables for 30 minutes, flipping once halfway through roasting.

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 Step 4. Remove skin from garlic cloves, and add one pan of vegetables to food processor or blender, along with 2 cups of vegetable broth, 1/2 cup of  coconut milk, ginger, and cayenne. (You will be puréeing the soup in two batches).

Recipe Instructions

 Step 5. Blend/purée until super smooth and creamy, around 5 minutes. Pour soup mixture into large pot or directly into serving bowls. Repeat blending step with the other sheet pan of veggies, remaining vegetable broth, and coconut milk.

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 Step 6. To serve, garnish with a drizzle of additional coconut milk, fresh cilantro, and roasted pumpkin seeds.

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SERVE  AND  ENJOY!