60 min · 1 serving · @SHREDHAPPENS
Roasted Carrot Ginger Soup
Oven-roasted carrots, onion and garlic blended with bone broth, soft tofu, fresh ginger and lemon into a smooth, warming soup.
Nutrition per serving
- 221 kcal
- 18 g protein
- 19 g carbs
- 7 g fat
Ingredients
- 225 g carrots, peeled and chopped
- ¼ white onion, roughly chopped
- 3 cloves garlic
- ¾ tsp olive oil
- ¼ tsp curry powder
- ¼ tsp smoked paprika
- 1 pinch salt
- 1 pinch black pepper
- 240 ml bone broth
- 100 g soft or silken tofu (or cottage cheese)
- ¾ tsp fresh ginger, grated
- 1 tsp lemon juice
- 1 pinch chili flakes
Steps
- Heat the oven to 200°C (400°F).
- Spread the carrots, onion and garlic on a lined tray, drizzle with olive oil and season with curry powder, smoked paprika, salt and pepper.
- Roast 45–50 minutes until tender and golden.
- Blend the roasted vegetables with the broth, tofu, ginger, lemon juice and chili flakes until smooth.
- Adjust with salt, curry powder or lemon, and top with grated parmesan, basil and toasted seeds if you like.
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