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

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.

  • 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.

  • 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 Facts

138 calories; protein 3.1g 6% DV; carbohydrates 21g 7% DV; dietary fiber 5.9g 24% DV; sugars 9.3g; fat 5.1g 8% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 28670IU 573% DV; vitamin c 12.8mg 21% DV; folate 37.9mcg 10% DV; calcium 295.9mg 30% DV; iron 1.1mg 6% DV; magnesium 25.9mg 9% DV; potassium 637.3mg 18% DV; sodium 213.5mg 9% DV.