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Ingredients
Scale
- 1 pound (454 grams) carrots, peeled and cut into large chunks
- 1 cup (160 grams) yellow onion, cut in half
- 1 garlic clove, unpeeled
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- Small pinch white pepper
- ¼ teaspoon ground cumin
- 5 cups vegetable stock
- 1 ½ tablespoons grated fresh ginger
- 1 bay leaf
- 4 teaspoons plant-based sour cream for garnish
- 1 teaspoon chopped fresh chives for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- On a sheet pan, place carrots, onion, and garlic. Drizzle with oil and season with salt, white pepper, and cumin. Toss evenly.
- Roast for 35 minutes until tender.
- In a saucepan, bring vegetable stock to a simmer. Add roasted vegetables, squeezed garlic, ginger, and bay leaf. Simmer for 15 minutes.
- Remove bay leaf and blend the soup until smooth. Adjust consistency with more vegetable stock as needed.
- Taste and adjust seasoning. Serve warm, garnished with sour cream and chives.
Notes
Use high-quality vegetable stock for enhanced flavor.
Roast vegetables until they have caramelized edges for added sweetness.
Add a pinch of cayenne pepper for extra heat, if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Comfort Food
Nutrition
- Calories: 180
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg