Name: Roasted Carrot Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5.75 oz chicken breast; 2 cup carrots; 0.5 cup yellow onion; 0.5 tbsp olive oil; 2 cup chicken broth; 1 tbsp fresh ginger; 2 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp ground turmeric

Nutrition

Per serving

515 calories

Protein: 58g; 44% of calories
Carbs: 40g; 30% of calories
Fat: 15g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and chop the carrots into 1-inch rounds and roughly dice the yellow onion.
Place the carrots, onion, and the whole chicken breast onto the prepared baking sheet.
Drizzle with olive oil and sprinkle with sea salt, black pepper, and turmeric, tossing the vegetables to ensure they are evenly coated.
Roast in the oven for 25 minutes until the carrots are fork-tender and the chicken reaches an internal temperature of 165°F.
Remove the tray from the oven and let the chicken rest on a cutting board for 5 minutes before slicing it into thin strips.
While the chicken rests, transfer the roasted carrots and onions into a high-speed blender.
Add the chicken broth, fresh ginger, and garlic cloves to the blender and process on high until the mixture is completely smooth and velvety.
Pour the hot soup into a serving bowl and top with the sliced roasted chicken.

Nutrition

Ingredients

Instructions

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