Recipe Image

Roasted Carrot Soup

  • 20 m
  • 1 h 10 m
Diabetic Living Magazine
“Sweet, hearty roasted carrots are the basis for a satisfying soup that has the perfect hint of ginger.”


    • 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)


  • 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.
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