Roasted Carrot and Ginger Soup

Leftovers never seem as appetizing as a freshly made dish. I love reviving my roasted carrots by turning it into a luscious soup. This silky, creamy and vibrantly colored soup only uses five ingredients, just blend and devour.

1 lb roasted carrots

1 cup vegetable stock

1 cup unsweetened coconut milk

1 1-inch thick knob of fresh ginger

1 tbsp smoked sweet paprika

(salt and pepper to taste)


Place all the ingredients and blend until pureed. Serve warm or cold.

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