Creamy Roasted Carrot Ginger Soup

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

Creamy Roasted Carrot Ginger Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Carrot Ginger Soup

Savor a velvety blend of roasted carrots and a zing of fresh ginger harmoniously combined with aromatic onions and garlic, finished with a luxurious swirl of creamy Greek yogurt and hearty chickpeas. This comforting soup is perfectly balanced with a gentle warmth and smooth texture, ideal for a nourishing breakfast, lunch, or dinner.

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NUTRITION

557kcal
Protein
34.9g
Fat
16.5g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

4 medium Carrots (244g)

1 medium Yellow Onion (110g)

2 cloves Garlic (6g total)

1 tablespoon Fresh Ginger (6g)

1 tablespoon Olive Oil (14g)

2 cups Low-Sodium Vegetable Broth (480ml)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Chickpeas, cooked (82g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and chop the carrots into uniform pieces. Peel and quarter the onion, and toss both the carrots and onion lightly in olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes, until tender and lightly caramelized.

  • 3

    In a large pot, heat a small drizzle of olive oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant for about 1-2 minutes.

  • 4

    Add the roasted carrots and onions to the pot along with the vegetable broth. Bring the mixture to a simmer and let it cook for 5 minutes to meld the flavors.

  • 5

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth and creamy.

  • 6

    Stir in the nonfat Greek yogurt and chickpeas, gently warming through without boiling to preserve creaminess and texture.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with a sprinkle of extra chickpeas or a drizzle of olive oil if desired.

Creamy Roasted Carrot Ginger Soup

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

Creamy Roasted Carrot Ginger Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Carrot Ginger Soup

Savor a velvety blend of roasted carrots and a zing of fresh ginger harmoniously combined with aromatic onions and garlic, finished with a luxurious swirl of creamy Greek yogurt and hearty chickpeas. This comforting soup is perfectly balanced with a gentle warmth and smooth texture, ideal for a nourishing breakfast, lunch, or dinner.

NUTRITION

557kcal
Protein
34.9g
Fat
16.5g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

4 medium Carrots (244g)

1 medium Yellow Onion (110g)

2 cloves Garlic (6g total)

1 tablespoon Fresh Ginger (6g)

1 tablespoon Olive Oil (14g)

2 cups Low-Sodium Vegetable Broth (480ml)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Chickpeas, cooked (82g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and chop the carrots into uniform pieces. Peel and quarter the onion, and toss both the carrots and onion lightly in olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes, until tender and lightly caramelized.

  • 3

    In a large pot, heat a small drizzle of olive oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant for about 1-2 minutes.

  • 4

    Add the roasted carrots and onions to the pot along with the vegetable broth. Bring the mixture to a simmer and let it cook for 5 minutes to meld the flavors.

  • 5

    Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth and creamy.

  • 6

    Stir in the nonfat Greek yogurt and chickpeas, gently warming through without boiling to preserve creaminess and texture.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with a sprinkle of extra chickpeas or a drizzle of olive oil if desired.