Roasted Vegetable And Ginger Coconut Milk Soup Recipe

Recipe By Slurrp

This roasted vegetable and ginger coconut milk soup is a comforting and flavorful dish. The roasted vegetables add a depth of flavor, while the ginger and coconut milk provide a creamy and aromatic base. This soup is packed with nutrients and is perfect for a cozy night in or as a starter for a dinner party. It's also vegan and gluten-free, making it suitable for a variety of dietary preferences.

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Roasted Vegetable And Ginger Coconut Milk Soup
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Ingredients for Roasted Vegetable And Ginger Coconut Milk Soup Recipe

  • 1 cup Mixed Vegetables, Chopped
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Coconut Oil
  • 1/2 tablespoon Fresh Ginger, Minced
  • 1 cloves Cloves Garlic, Minced
  • 2 cup Vegetable Broth
  • 1/2 can Coconut Milk
  • as per your need Fresh Herbs, For Garnish

Directions: Roasted Vegetable And Ginger Coconut Milk Soup Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400掳F (200掳C).
  • STEP 2.Toss the vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet.
  • STEP 3.Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
  • STEP 4.In a large pot, heat the coconut oil over medium heat. Add the ginger and garlic, and saut茅 for 2-3 minutes until fragrant.
  • STEP 5.Add the roasted vegetables to the pot, along with the vegetable broth and coconut milk. Bring to a simmer and let cook for 10 minutes to allow the flavors to meld together.
  • STEP 6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 7.Season with salt and pepper to taste.
  • STEP 8.Serve the soup hot, garnished with fresh herbs or a drizzle of coconut milk, if desired.

Cooking Tips

  • Feel free to use any combination of vegetables you like for roasting, such as carrots, bell peppers, or cauliflower.
  • For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
  • If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Allow it to cool slightly before blending and blend in batches if necessary.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
  • This soup can be served as a main course with crusty bread or as a starter before a larger meal.
Nutrition
value
76
calories per serving
2 g Fat< 1 g Protein12 g Carbs1 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    < 1g
  • Carbs
    12g
  • Fiber
    1g

MacroNutrients

  • Carbs
    12g
  • Protein
    < 1g
  • Fiber
    1g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    18mg
  • Iron
    < 1mg
  • Vitamin A
    6mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    4mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    7mg
  • Manganese
    < 1mg
  • Phosphorus
    10mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp