Name: Roasted Carrot Ginger Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup Carrots; 0.5 cup Yellow onion; 2 tsp Extra virgin olive oil; 1 tbsp Fresh ginger; 2 clove Garlic; 1.5 cup Chicken bone broth; 4 oz Chicken breast; 2 tbsp Plain Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh cilantro

Nutrition

Per serving

421 calories

Protein: 42g; 38% of calories
Carbs: 32g; 29% of calories
Fat: 16g; 33% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the sliced carrots and diced onion with the olive oil, sea salt, and black pepper until evenly coated.
Roast the vegetables for 20-25 minutes, or until the carrots are tender and have developed a light golden caramelization.
Transfer the roasted vegetables into a medium pot and add the grated ginger, minced garlic, and chicken bone broth.
Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until it reaches a smooth, velvety consistency.
Stir in the cooked shredded chicken breast and heat for an additional 2-3 minutes until the chicken is warmed through.
Ladle the soup into a bowl and finish with a dollop of Greek yogurt and a sprinkle of fresh cilantro.

Nutrition

Ingredients

Instructions

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