Roasted Carrot Soup

Roasted Carrot Soup

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From: Diabetic Living Magazine

Sweet, hearty roasted carrots are the basis for a satisfying soup that has the perfect hint of ginger.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ pounds carrots, peeled and cut into 2- to 3-inch pieces
  • 1 onion, peeled and quartered
  • 3 cloves garlic, unpeeled
  • 1 (1 inch) piece fresh ginger, peeled and sliced
  • 1 tablespoon olive oil
  • 2 cups unsweetened almond milk
  • 1 cup low-sodium chicken broth
  • 1 teaspoon coarsely ground black pepper
  • 1 cup water
  • Shredded carrot (optional)
  • Fresh basil leaves (optional)


  • Prep

  • Ready In

  1. Preheat oven to 400°F. In a large bowl, combine the carrot pieces, the onion, garlic, and ginger. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer on a 15x10x1-inch baking pan. Bake 50 to 60 minutes or until carrots are very tender. Cool slightly.
  2. Squeeze garlic cloves from their skins into a food processor or blender. Add roasted carrots, onion, and ginger; cover and process or blend with several on/off turns until the vegetables are chopped. Add almond milk, broth, and pepper. Cover and process or blend until smooth.
  3. Transfer to a medium saucepan. Stir in the water. Cook and stir until heated through. If desired, garnish with shredded carrot and basil leaves.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 138 calories; 5 g fat(1 g sat); 6 g fiber; 21 g carbohydrates; 3 g protein; 38 mcg folate; 0 mg cholesterol; 9 g sugars; 28,670 IU vitamin A; 13 mg vitamin C; 296 mg calcium; 1 mg iron; 213 mg sodium; 637 mg potassium
  • Nutrition Bonus: Vitamin A (573% daily value), Calcium (30% dv), Vitamin C (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, 1 vegetable

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