Roasted Carrot Soup with Ginger
Roasted Carrot Soup with Ginger
Prep Time: 20 Minutes
Prep Time: 1115 Minutes
Total time: 18 Hour 55 Minutes
Servings: 4-6
Ingredients
- 2 pounds carrots, peeled and cut into spears
- 1 medium onion, chopped
- 2-3 cloves of garlic, minced
- 1 tablespoon freshly grated ginger
- 1-2 tablespoons olive oil
- 1 Bay leaf
- 1 teaspoon freshly grated nutmeg (a little less if you are using jarred nutmeg)
- 6 cups of vegetable stock or carrot juice or a mix of both
Instructions
1.
Pre-heat oven to 425 degrees.
2.
Roast carrots in oven for about 20-25 minutes, until a little dark around the edges.
3.
Saute onion, garlic and ginger in 1-2 tablespoons of olive oil until onion is soft but not browned.
4.
When onion mixture is soft, add 6 cups of vegetable stock or carrot juice.
5.
Add bay leaf.
6.
Add roasted carrots, simmer another 10 minutes.
7.
Remove the bay leaf.
8.
Puree in a blender, immersion blender or food processor. Add a little more liquid, if it’s too thick.
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