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 Roasted Carrot Soup with Ginger
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Servings
6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 2 garlic cloves peeled and whole
  • 1 piece of ginger about an inch long and peeled and chopped
  • 6-8 medium to large carrots cut into cubes
  • 6 cups of water turned into broth by adding 1 tbs vegetable bouillon (I am a fan of the ‘Better than Bouillon” brand) or using 3 cups mineral broth and 3 cups water.
  • Salt and pepper to taste
Servings
6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 2 garlic cloves peeled and whole
  • 1 piece of ginger about an inch long and peeled and chopped
  • 6-8 medium to large carrots cut into cubes
  • 6 cups of water turned into broth by adding 1 tbs vegetable bouillon (I am a fan of the ‘Better than Bouillon” brand) or using 3 cups mineral broth and 3 cups water.
  • Salt and pepper to taste
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Divide the carrots in half. Place one half of the carrots in a glass pyrex baking dish and coat with olive oil, salt and pepper. Roast in oven at 375 degrees for 20 minutes. Shake the pan every so often to make sure the carrots are cooked on all sides. Remove from oven when carrots are slightly soft, a bit brown and caramelized.
  2. In large soup pot, bring the broth to a boil. Add the ginger, garlic and onion. Cook until the onion is soft. Add the remaining raw carrot cubes and cook until the carrots are slightly soft but not completely cooked through.
  3. Place the cooked vegetables from the broth and the roasted caramelized carrots in a blender with some of the broth. Blend until smooth.
  4. Pour the mixture back into the pot and combine with the rest of the broth. Add salt and pepper to taste. Bring to a low simmer and serve.