Weekly Winner: Fall Harvest in a Bowl

As the weather gets cooler, my craving for soup increases. There is something just so incredibly comforting about tucking in to a big bowl of luscious, creamy soup. And if said soup happens to have some crispy, crunchy topping on in — all the better! The problem with all this, is that most of the time a big bowl of creamy soup with crunchy toppings is not always the healthiest choice — usually that means loads of cream, cheese, fried toppings and (if you’re lucky) even bacon! What’s a creamy, comforting soup-lover to do?? The answer? Make this beautiful Carrot-Ginger Soup with Roasted Vegetables.

Not only is this soup gorgeous – its healthy and incredibly satisfying. The puréed white beans thicken the soup and make it very creamy all while boosting the fiber and making this soup stick with you for a while.

The recipe comes from Food Network Magazine and while it may not be the quickest, easiest soup you’ll ever make, its beauty and taste more than make up for it.

Carrot-Ginger Soup with Roasted Vegetables

Serves 4

Ingredients:

3 tablespoons extra-virgin olive oil

2 scallions, sliced (white and green parts separated)

2 tablespoons chopped peeled fresh ginger

2 cloves garlic, smashed

5 carrots, chopped

Kosher salt and freshly ground pepper

1 14-ounce can light coconut milk

1 15-ounce can cannellini beans, undrained

1/2 acorn squash, seeded and chopped into 3/4-inch pieces

3 cups broccoli florets roughly chopped

3 cups roughly chopped broccoli florets and tender stems (about 1 head)

2 slices crusty bread cut into 1-inch pieces

Procedure:

  1. Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
  2. Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
  3. Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens.
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