Carrot & Broccoli Soup

 

Carrot & Broccoli Soup

This soup is the perfect fall meal. It has it all – carbs, fat, protein, AND it’s loaded with vegetables, but shhh...Don’t tell the kids!
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 6

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 scallions (sliced, white & green parts separated)
  • 2 tablespoons fresh ginger (chopped & peeled)
  • 2 cloves garlic (smashed)
  • 5 carrots (chopped)
  • Kosher salt
  • Fresh ground pepper
  • 1 can light coconut milk (14.5 ounces)
  • 1 can white beans (14.5 ounces, drained)
  • 3 cups broccoli (florets, roughly chopped)
  • Polenta croutons

Instructions

  1. Preheat oven to 450 degrees F.

  2. Heat 1 tablespoon olive oil in large wide pot or Dutch oven over medium-high heat.
  3. Add scallion whites, ginger, and garlic and cook, stirring occasionally, until softened (about 2 minutes).
  4. Stir in carrots and season generously with salt and pepper.
  5. Add coconut milk, drained beans, and 4 cups water.
  6. Cover and bring to boil over high heat.
  7. Uncover and cook, stirring occasionally, until carrots are very tender (about 18-20 minutes).
  8. Meanwhile, mix broccoli with remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on rimmed baking sheet.

  9. Roast, stirring, until broccoli is tender (about 15 minutes).
  10. Puree soup with blender in batches.  
  11. Season with salt and pepper.
  12. Divide soup among bowls and drizzle with olive oil, then top with broccoli, polenta croutons and scallion greens.
  13. Serve immediately.

Bon appétit!