Roasted carrot ginger soup
Ingredients
1 pound carrots, peeled and cut into 1/2 inch chunks
1 medium, or 1/2 large onion, cut into 1/2 inch chunks
1 garlic clove, unpeeled
1 tablespoon olive oil
Salt
White pepper
6 cups vegetable stock
1 bay leaf
1 1/2 tablespoons grated fresh ginger
1 teaspoon chopped fresh Italian parsley
Preparation
1
Preheat oven to 375 degrees.
2
Add the carrots, onions and garlic to a sheet tray and spread out evenly.
3
Drizzle with olive oil and an even sprinkling of salt and white pepper, mix until coated.
4
Roast in the oven for 35 minutes or until tender and golden.
5
In a large saucepan add the vegetable broth and bring to a simmer.
6
Add the carrots, onions, garlic, squeezed out of it's peel and ginger.
7
Simmer for 15 minutes.
8
Add 1/4 teaspoon salt and small pinch of white pepper.
9
Using an immersion blender, or add to a blender in batches, blend soup until it is smooth and reaches the desired consistency, if it is too thick, add more stock.
10
Check for seasoning. * (see note)
11
Serve and garnish with chopped fresh parsley
12
* You can adjust salt, pepper and even the ginger flavor to your taste.
.
Yield:
4 servings
Added:
Saturday, January 18, 2014 - 9:31am
