Sweet, hearty roasted carrots are the basis for a satisfying soup that has the perfect hint of ginger. Source: Diabetic Living Magazine

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; 5.1 g total fat; 0.6 g saturated fat; 213 mg sodium. 637 mg potassium; 21 g carbohydrates; 5.9 g fiber; 9 g sugar; 3.1 g protein; 28670 IU vitamin a iu; 13 mg vitamin c; 38 mcg folate; 296 mg calcium; 1 mg iron; 26 mg magnesium;