Healthy Carrot-Ginger Soup With Roasted Vegetables {Meatless Monday

Healthy Carrot-Ginger Soup With Roasted Vegetables {Meatless Monday

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For some reason winter is not giving up y’all, so, warm up with this carrot-ginger soup with roasted vegetables!

The unseasonably cold weather seems to be affecting everyone on the east coast. Today’s forecast up on the mountain is a high of 43° F with a.m. snow showers… Yep, it’s still soup weather and this carrot-ginger soup will hit the spot.

A wholesome and hearty vegetarian meal in a bowl, this carrot-ginger soup is healthy loaded with carrots, beans, onion, garlic, ginger, and coconut milk, topped with roasted broccoli, zucchini, and crunchy croutons. Best of all it is easy and packed with delicious veggies! | TheMountainKitchen.com

A wholesome and hearty vegetarian meal in a bowl, this carrot-ginger soup is healthy loaded with carrots, beans, leeks, garlic, ginger, and coconut milk, topped with roasted broccoli, zucchini, and crunchy croutons. Best of all it is easy to make and packed with delicious veggies!

A wholesome and hearty vegetarian meal in a bowl, this carrot-ginger soup is healthy loaded with carrots, beans, onion, garlic, ginger, and coconut milk, topped with roasted broccoli, zucchini, and crunchy croutons. Best of all it is easy and packed with delicious veggies! | TheMountainKitchen.com

Here are 5 things you will love about this Carrot-Ginger soup:

  1. Meat-Free: This hearty, satisfying carrot-ginger soup is a great recipe a perfect recipe for Meatless Monday. This soup will surely become a go-to meatless option.
  2. Guilt-Free: You don’t have to feel guilty about eating it. Cannellini beans increase the fiber and make this soup more filling and help to thicken it. 
  3. Dairy-Free: This soup is also vegan and dairy-free because the cream is swapped out for coconut milk. 
  4. Gluten-Free Option: Croutons and roasted vegetables add even more heartiness and flavor to this soup, but the bread could be left out for anyone looking for a gluten-free version of this recipe.
  5. Husband Approved: What I loved most about this soup is that even though the traditional fatty ingredients were replaced with healthier ingredients, David Spivey loved this soup and thought it was even better the next day! Getting him to eat healthier can be a challenge sometimes.

It always amazes me when a dish comes together without all the fat and calories, but still tastes so good you can’t even tell it is so good for you. This carrot-ginger soup is the perfect way to get your family to eat more vegetables.

A wholesome and hearty vegetarian meal in a bowl, this carrot-ginger soup is healthy loaded with carrots, beans, onion, garlic, ginger, and coconut milk, topped with roasted broccoli, zucchini, and crunchy croutons. Best of all it is easy and packed with delicious veggies! | TheMountainKitchen.com

A wholesome and hearty vegetarian meal in a bowl, this carrot-ginger soup is healthy loaded with carrots, beans, onion, garlic, ginger, and coconut milk, topped with roasted broccoli, zucchini, and crunchy croutons. Best of all it is easy and packed with delicious veggies! | TheMountainKitchen.com

A wholesome and hearty vegetarian meal in a bowl, this carrot-ginger soup is healthy loaded with carrots, beans, onion, garlic, ginger, and coconut milk, topped with roasted broccoli, zucchini, and crunchy croutons. Best of all it is easy and packed with delicious veggies! | TheMountainKitchen.com

Rumor has it that there are warmer temps in the forecast towards the end of the week. C’mon Spring you can do it!

 

 

 

Carrot-Ginger Soup With Roasted Vegetables
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Carrot-Ginger Soup With Roasted Vegetables

A wholesome and hearty vegetarian meal in a bowl, this carrot-ginger soup is healthy loaded with carrots, beans, onion, garlic, ginger, and coconut milk, topped with roasted broccoli, zucchini, and crunchy croutons. Best of all it is easy and packed with delicious veggies!
Course lunch, Main Course, Soup
Cuisine American
Keyword carrot, ginger, roasted vegetables, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 456kcal

Ingredients

  • 3 tablespoons extra-virgin olive oil divided + extra for serving, if desired
  • 1 medium leek  trimmed, cleaned and cut into very thin slices
  • 1-2 tablespoons fresh ginger peeled and chopped
  • 2 cloves garlic smashed
  • 5 carrots chopped
  • Kosher salt and fresh cracked black pepper to taste
  • 14 ounce can light coconut milk
  • 15 ounce can cannellini beans rinsed and drained
  • 3 cups water
  • 2 small zucchini chopped
  • 3 cups broccoli florets roughly chopped
  • 3 cups broccoli florets and tender stems about 1 head, roughly chopped
  • 2 slices crusty bread

Instructions

  • Preheat the oven to 450 degrees F and wrap a large baking sheet with aluminum foil; set aside.
  • Heat 1 tablespoon of the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the leeks, ginger, and garlic; saute, stirring occasionally. Cook until the leeks are tender; about 2 minutes. Stir in the carrots and season salt and pepper to taste. Then stir in the coconut milk, beans, and water; bring to a boil over high heat. Cook, stirring occasionally, until the carrots are very tender, 20 minutes.
  • While the soup is cooking, place the zucchini, broccoli, and bread on the prepared baking sheet and toss with the remaining 2 tablespoons olive oil; season with salt and pepper. Roast in the oven, until the vegetables are tender and have started to brown and the bread is toasted; about 15 minutes.
  • When the carrots are tender, puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); taste and season with salt and pepper, if needed.
  • To serve, ladle the soup into bowls and drizzle with olive oil (if desired); top with the roasted vegetables and croutons.

Notes

Recipe adapted from TheFoodNetwork.com
Do you know how to clean leeks? To learn how, click HERE!
Click HERE to learn the best way to peel ginger!

Nutrition

Serving: 1cup | Calories: 456kcal | Carbohydrates: 60g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Sodium: 595mg | Potassium: 1012mg | Fiber: 12g | Sugar: 10g | Vitamin A: 14155IU | Vitamin C: 146.9mg | Calcium: 204mg | Iron: 5.6mg
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