Roasted Bellpeppercarrot And Sweet Potato Ginger Soup
Nothing says cozy comfort like a warm bowl of soup on a chilly day. This roasted bell pepper, carrot, and sweet potato ginger soup is the perfect blend of flavors, creating a hearty and satisfying dish that will have you feeling nourished and content.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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Place the sliced bell peppers, chopped carrots, and cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin, paprika, salt, and pepper. Toss to coat the vegetables evenly.
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Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized.
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In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
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Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
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Add the roasted vegetables to the pot and pour in the vegetable broth. Bring to a simmer and let it cook for about 15 minutes to allow the flavors to meld.
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Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
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Stir in the coconut milk, and let the soup simmer for an additional 5 minutes.
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Season with additional salt and pepper to taste.
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Ladle the soup into bowls and garnish with fresh cilantro.
Nutrition Facts
Serving size: 1 serving- Calories
- 290 kcal
- Total Fat
- 18 g
- Saturated Fat
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 780 mg
- Total Carbohydrate
- 30 g
- Dietary Fiber
- 6 g
- Sugars
- 12 g
- Protein
- 4 g
Make a big batch of this soup and enjoy it throughout the week for quick and easy meals. It's ideal for cozy nights in or for impressing guests with a flavorful dish that showcases the beauty of plant-based ingredients. Give this recipe a try and experience the comforting goodness of this roasted bell pepper, carrot, and sweet potato ginger soup.