Description

Craving a cozy, veggie-packed meal that’s both comforting and healthy? Carrot-Ginger Soup with Roasted Vegetables blends sweet carrots, zesty ginger, and creamy coconut milk with a hearty addition of cannellini beans, topped with roasted squash, broccoli, and toasty bread croutons

Ingredients

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Soup Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling: For sautéing and finishing.
2 scallions, sliced (white and green parts separated): Adds mild onion flavor and garnish.
2 tablespoons chopped peeled fresh ginger: Brings warm, zesty depth.
2 cloves garlic, smashed: Infuses savory aroma.
5 carrots, chopped: Provides sweet, earthy base.
Kosher salt and freshly ground pepper: Seasons to taste.
1 14-ounce can light coconut milk: Adds creamy, slightly sweet richness.
1 15-ounce can cannellini beans, undrained: Boosts fiber and heartiness.
3 cups water: Forms the soup base.

Roasted Vegetable Topping

½ acorn squash, seeded and chopped into ¾-inch pieces: Adds sweet, nutty texture.
3 cups roughly chopped broccoli florets and tender stems (about 1 head): Contributes earthy crunch.
2 slices crusty bread, cut into 1-inch pieces: Creates toasty croutons.
2 tablespoons olive oil, for roasting: Coats vegetables and bread.
¼ teaspoon each kosher salt and pepper: Seasons the topping.

Why These Ingredients Matter

Carrots and Ginger: Create a sweet-spicy, vibrant soup base.
Cannellini Beans: Add protein, fiber, and a creamy texture.
Coconut Milk: Provides a silky, dairy-free richness.
Roasted Vegetables and Croutons: Offer contrasting textures and flavors for a complete dish.

Substitutions and Variations

Olive Oil: Swap with avocado oil or vegetable oil.
Scallions: Replace with ½ cup chopped onion or leeks.
Ginger: Use 1 teaspoon ground ginger.
Garlic: Swap with ½ teaspoon garlic powder.
Carrots: Substitute with parsnips or sweet potatoes.
Coconut Milk: Use full-fat coconut milk, heavy cream, or almond milk (less creamy).
Cannellini Beans: Replace with white navy beans, great northern beans, or chickpeas.
Acorn Squash: Swap with butternut squash, pumpkin, or zucchini.
Broccoli: Use cauliflower, Brussels sprouts, or asparagus.
Crusty Bread: Substitute with gluten-free bread or store-bought croutons.
Gluten-Free: Use gluten-free bread for croutons.
Flavor Variations:
- Spicy Carrot-Ginger Soup: Add ½ teaspoon red pepper flakes or 1 tablespoon sriracha with the ginger.
- Curried Soup: Include 1 teaspoon curry powder with the carrots.
- Creamy Vegan Soup: Add ¼ cup cashew cream for extra richness.
- Herb-Infused Soup: Stir in 1 tablespoon chopped fresh thyme or rosemary.
- Protein-Packed Soup: Add 1 cup shredded chicken or tofu cubes.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 3 tablespoons olive oil, 2 scallions, 2 tablespoons ginger, 2 cloves garlic, 5 carrots, salt, pepper, 14-ounce can coconut milk, 15-ounce can cannellini beans, 3 cups water, ½ acorn squash, 3 cups broccoli, 2 slices bread, 2 tablespoons olive oil for roasting.
Preheat the oven to 450°F (230°C).
Slice scallions (separate whites and greens); chop ginger; smash garlic; chop carrots; chop squash and broccoli; cut bread into ස

1-inch pieces.

Tip: Chop vegetables uniformly for even cooking; prep ingredients in advance for quick assembly.

Step 2: Start Soup Base

Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat.
Add scallion whites, 2 tablespoons chopped ginger, and 2 smashed garlic cloves; cook, stirring, until softened, about 2 minutes.
Stir in 5 chopped carrots; season generously with kosher salt and pepper.
Add 1 can light coconut milk, 1 can cannellini beans with liquid, and 3 cups water.
Cover and bring to a boil over high heat; uncover and cook, stirring occasionally, until carrots are very tender, 18-20 minutes.

Tip: Stir occasionally to prevent sticking; use a wide pot for faster cooking.

Step 3: Roast Vegetables and Croutons

On a rimmed baking sheet, toss ½ acorn squash (¾-inch pieces), 3 cups broccoli, and 2 slices bread (1-inch pieces) with 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon pepper.
Roast, stirring occasionally, until vegetables are tender and browned and bread is toasted, about 15 minutes.

Tip: Spread evenly on the baking sheet for consistent roasting; stir halfway to avoid burning.

Step 4: Puree Soup

Using an immersion blender, puree the soup until smooth (or transfer to a regular blender in batches).
Season with additional salt and pepper to taste.

Tip: Blend thoroughly for a creamy texture; add a splash of water if too thick.

Step 5: Serve

Divide soup among 4 bowls (about 1 ½ cups per serving).
Drizzle with olive oil; top with roasted vegetable-crouton mixture and scallion greens.
Serve with extra crusty bread on the side.

Tip: Drizzle olive oil just before serving for richness; add toppings immediately to maintain crunch