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Power & Glow Roasted Carrot Immunity Soup
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Power & Glow Roasted Carrot Immunity Soup

1 h 5 minServes 4Nutri-Score A€€
from @ketorecipes5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • carrots (peeled and chopped)Produce900 g
  • white onion (roughly chopped)Produce1 piece
  • garlic cloves (peeled)Produce11 pieces
  • olive oilPantry15 ml
  • curry powderSpices5 g
  • smoked paprikaSpices3 g
  • saltSpices5 g
  • cracked black pepperSpices2 g
  • bone brothPantry960 ml
  • soft silken tofu (drained)Fresh400 g
  • fresh ginger (grated)Produce15 g
  • lemon (juiced, half for the soup and half for serving)Produce1 piece
  • chili flakesSpices2 g
  • parmesan (grated)Dairy30 g
  • fresh basil (fresh leaves)Produce10 g
  • seeds (toasted)Nuts & seeds20 g

per serving

Nutrition

216kcal

Carbs
19 g
Proteins
18 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Blender
  • Peeler

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 200 °C (400 °F).
    Step 1

  2. Prepare the vegetables

    • Peel and chop the carrots.
    • Roughly chop the white onion.
    • Add the carrots, onion and garlic cloves to a baking tray.
    Step 2

  3. Season the vegetables

    • Drizzle with olive oil.
    • Season with curry powder, smoked paprika, a generous amount of salt and cracked pepper.
    Step 3

  4. Roast the vegetables

    • Roast until tender and golden.
    Step 4

  5. Blend the soup

    • Transfer the roasted vegetables to a blender or pot.
    • Add the bone broth, silken tofu, grated ginger, lemon juice and chili flakes.
    • Blend until creamy and smooth.
    Step 5

  6. Adjust the seasoning

    • Adjust with salt, curry powder or lemon juice to taste.
    Step 6

  7. Serve

    • Pour into bowls.
    • Top with grated parmesan, fresh basil, a squeeze of lemon and toasted seeds.
    Step 7
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