Carrot-Ginger Soup with Roasted Vegetables

Name: Carrot-Ginger Soup with Roasted Vegetables
Yield: 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

Carrot-Ginger Soup with Roasted Vegetables was pinched from <a href="https://www.foodnetwork.com/recipes/food-network-kitchen/carrot-ginger-soup-with-roasted-vegetables-3854732" target="_blank" rel="noopener">www.foodnetwork.com.</a>

"Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling...."

INGREDIENTS

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3 tablespoons extra-virgin olive oil

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2 scallions, sliced (white and green parts separated)

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2 tablespoons chopped peeled fresh ginger

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2 cloves garlic, smashed

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5 carrots, chopped

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Kosher salt and freshly ground pepper

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1 14-ounce can light coconut milk

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1 15-ounce can cannellini beans, undrained

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

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3 cups broccoli florets roughly chopped

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

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2 slices crusty bread

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