2 cups low sodium chicken broth 2cups ramen broth
1/2 medium onion
3cloves garlic, peeled
5 large carrots, peeled & cut into large sticks
2 small potatoes, peeled & cut into cubes
1tsp. chili powder
2 tsp. ginger powder
1 tsp. lemon juice
1 can unsweetened coconut cream
Put all of the chopped vegetables (carrots, garlic, onion, potatoes) onto a cookie sheet lined with parchment paper. Drizzle some canola oil on top and sprinkle with the chili powder. Roast in a 350 degree oven for 20 minutes.
In a large saucepan over medium heat, mix together the broths, ginger and your roasted vegetables. Cook on the stove until vegetables are soft. Using an immersion blender, blend the soup in the pan until it is creamy. Add in the lemon juice and the coconut cream. Stir together until well blended.
Serving Suggestions
1. Serve with oyster crackers on the side.
2. Top with toasted pumpkin seeds for a garnish.
3. Serve with a nice hearty toasted bread or roll.
Tips
1. The ramen broth is usually found in the aisle with the other asian ingredients. If you cannot find it, feel free to substitute with a vegetable or chicken broth.
2. Roasting the vegetables and the peeled garlic cloves add to the flavor, so don't skip the step.
