Roasted Carrot and Ginger Soup




  • 4 medium carrots, chopped
  • 1 onion, chopped
  • 2 garlic clove, chopped
  • 2 tbsp ginger, chopped
  • 2 tbsp Protein World coconut oil 
  • 850ml vegetable stock
  • 1/2 tsp nutmeg 
  • Salt & pepper to taste

Serves 2

Nutritional Info

  • Per serving
  • Calories 260
  • Protein 3g
  • Carbohydrates 27g
  • Sugar 22g
  • Fibre 10g
  • Fat  13g


  • Preheat your oven to 400 degrees (Fahrenheit). Toss chopped carrots with 1 tbsp melted coconut oil and place on a baking sheet. Roast for 30 minutes. 
  • In a large pot, add remaining tbsp of coconut oil on medium heat. Add onion, garlic, and ginger and cook for 2-3 minutes, stirring constantly. Add roasted carrots and vegetable broth and bring to a boil for 2 minutes. Reduce heat to low and allow to simmer with the cover on for 30 minutes. 
  • Transfer soup to a blender and puree until it is a smooth consistency. Flavour with salt & pepper to taste.