Easy Roasted Carrot Ginger Soup With Greek Yogurt A

Name: Easy Roasted Carrot Ginger Soup With Greek Yogurt And Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb carrot, diced; 1 red pepper, diced; 4 garlic cloves, halved; 2 shallots, sliced thick; 4 tablespoons olive oil; coarse salt, to taste; fresh cracked pepper, to taste; 2 tablespoons fresh ginger, grated; 1 1/2 cups vegetable stock (or whatever stock you like, sometimes I'll use shrimp stock and garnish the soup with sauteed shrimp); 1 dash soy sauce; 1 dash hot sauce (optional, I like Louisiana Hot Sauce or Aardvark sauce); 1/4 cup Greek yogurt (or tofu sour cream, for vegans); 1 cup crouton (can be store-bought, or make your own)

Servings: persons

3/4 lb carrot, diced
1 red pepper, diced
4 garlic cloves, halved
2 shallots, sliced thick
4 tablespoons olive oil
coarse salt, to taste
fresh cracked pepper, to taste
2 tablespoons fresh ginger, grated
1 1/2 cups vegetable stock (or whatever stock you like, sometimes I'll use shrimp stock and garnish the soup with sauteed shrimp)
1 dash soy sauce
1 dash hot sauce (optional, I like Louisiana Hot Sauce or Aardvark sauce)
1/4 cup Greek yogurt (or tofu sour cream, for vegans)
1 cup crouton (can be store-bought, or make your own)

1
Preheat the oven to 400 degrees.
2
Dice the pepper and the carrots and halve the garlic cloves. Toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
3
Roast the veggies for 40 minutes, or until they start to get brown and caramelize. Stir once or twice during roasting.
4
Put grated ginger, stock, and a glug or two of soy sauce into the food processor. Add some hot sauce if you like it spicy.
5
Put all the roasted veggies into the food processor and puree until smooth.
6
At this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
7
Serve with a dollop of greek yogurt on top and lots of crunchy croutons!

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb carrot, diced, 1 red pepper, diced, 4 garlic cloves, halved, 2 shallots, sliced thick, and more.

Yes, Easy Roasted Carrot Ginger Soup With Greek Yogurt And Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Roasted Carrot Ginger Soup With Greek Yogurt And Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions