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Roasted Carrot, Ginger and Almond Soup
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 20 min
Cook 35 min
Total 55 min
Prep 20 min
Cook 35 min
Roasted Carrot, Ginger and Almond Soup is a warm and nourishing dish perfect for a cozy meal. This easy, gluten-free recipe from CARNATION® MILKS showcases the natural sweetness of roasted carrots, beautifully complemented by the zing of fresh ginger. Crafted with NESTLÉ® CARNATION® Almond Cooking Milk, the soup boasts a rich, creamy texture without being overpowering. The subtle nutty flavor of the almond milk blends seamlessly with the roasted carrots, creating a delightful symphony of flavors.Garnished with toasted, sliced almonds or fresh cilantro leaves, this soup not only looks inviting but also provides a wonderful crunch and freshness in every bite. A hint of ground black pepper perfectly balances the sweetness and warmth of the soup.Ideal for those who seek gluten-free dishes, this recipe is a wholesome option for both lunch and dinner. Ready in under an hour, the Roasted Carrot, Ginger and Almond Soup is sure to become a favorite in your household.
Ingredients
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Directions
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Keep screen awake
Step 1
Preheat oven to 400° F. Line rimmed baking sheet with foil.
Step 2
Place carrots and garlic on sheet; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper; toss to coat.
Step 3
Bake for 25 to 30 minutes, stirring occasionally, until carrots are tender and browned.
Step 4
Meanwhile, heat remaining 1 tablespoon oil and onion in large saucepan over medium heat, stirring occasionally until onion is golden brown. Add stock and ginger; turn heat to low and simmer until carrots are done roasting.
Step 5
Add roasted carrots and garlic to stock mixture.
Step 6
Puree soup in batches using blender, food processor or immersion blender. Blend until soup is smooth. Return soup to saucepan. Stir in almond cooking milk. Cook over low heat until heated through. Serve garnished with almonds and/or cilantro.
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