Silky Roasted Carrot Ginger Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Roasted Carrot Ginger Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Carrot Ginger Soup

Enjoy a warm, velvety soup featuring roasted carrots and fresh ginger, enriched with red lentils and topped with a creamy dollop of nonfat Greek yogurt. This inviting bowl blends natural sweetness with zesty spice for a harmonious meal that both comforts and nourishes.

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NUTRITION

566kcal
Protein
33.7g
Fat
3.7g
Carbs
101.4g

SERVINGS

1 serving

INGREDIENTS

400g Carrots

70g Red Lentils

1 medium Yellow Onion

2 cloves Garlic

1 inch Fresh Ginger

0.5 teaspoon Olive Oil

2 cups Low-Sodium Vegetable Broth

100g Nonfat Plain Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash, peel, and cut the carrots into uniform pieces. Toss them with 0.5 teaspoon of olive oil, and season lightly with salt and pepper. Roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, roughly chop the yellow onion, mince the garlic cloves, and grate or finely chop the ginger.

  • 4

    In a large pot, sauté the onion, garlic, and ginger over medium heat until fragrant and softened, about 3-4 minutes.

  • 5

    Add the red lentils and roasted carrots to the pot, then pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for about 15 minutes until the lentils are tender.

  • 6

    Remove the pot from heat and use an immersion blender (or transfer the soup in batches to a blender) to blend the mixture until silky smooth.

  • 7

    Ladle the soup into bowls and top each serving with a dollop of nonfat plain Greek yogurt.

  • 8

    Enjoy your nutrient-rich, comforting bowl of Silky Roasted Carrot Ginger Soup.

Silky Roasted Carrot Ginger Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Roasted Carrot Ginger Soup

YOUR SOLIN GENERATED RECIPE

Silky Roasted Carrot Ginger Soup

Enjoy a warm, velvety soup featuring roasted carrots and fresh ginger, enriched with red lentils and topped with a creamy dollop of nonfat Greek yogurt. This inviting bowl blends natural sweetness with zesty spice for a harmonious meal that both comforts and nourishes.

NUTRITION

566kcal
Protein
33.7g
Fat
3.7g
Carbs
101.4g

SERVINGS

1 serving

INGREDIENTS

400g Carrots

70g Red Lentils

1 medium Yellow Onion

2 cloves Garlic

1 inch Fresh Ginger

0.5 teaspoon Olive Oil

2 cups Low-Sodium Vegetable Broth

100g Nonfat Plain Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash, peel, and cut the carrots into uniform pieces. Toss them with 0.5 teaspoon of olive oil, and season lightly with salt and pepper. Roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, roughly chop the yellow onion, mince the garlic cloves, and grate or finely chop the ginger.

  • 4

    In a large pot, sauté the onion, garlic, and ginger over medium heat until fragrant and softened, about 3-4 minutes.

  • 5

    Add the red lentils and roasted carrots to the pot, then pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for about 15 minutes until the lentils are tender.

  • 6

    Remove the pot from heat and use an immersion blender (or transfer the soup in batches to a blender) to blend the mixture until silky smooth.

  • 7

    Ladle the soup into bowls and top each serving with a dollop of nonfat plain Greek yogurt.

  • 8

    Enjoy your nutrient-rich, comforting bowl of Silky Roasted Carrot Ginger Soup.