Spiced Roasted Ginger Carrot Soup
Yesterday, my daughter Cadence and I were out in our garden and I had her pull all the carrots that never made it out of the ground this fall. There was a lot of them! It made me think of this soup which is a good way to use up a fair amount of carrots and roasting is such a nice way to bring out the flavour and sweetness of the carrots. Carrots are such a great pairing with ginger and this delicious soup is a lovely light meal. Paired with some fresh crusty bread and a green salad? Yum!
Printable version of this recipe below.
Ingredients:
2 lbs. carrots, peeled and cut into large chunks
3 T. olive oil
Salt and pepper, to taste
2 t. garlic powder
3 garlic cloves
1 tsp fresh ginger, grated
5 cups vegetable broth, divided
2 t. ground cumin
1 t. cinnamon
1 t. allspice
1½ cup heavy whipping cream, slightly warmed
Directions:
Preheat the oven to 450 degrees
Line a large rimmed baking sheet with parchment paper (or spray with non-stick cooking spray). Add carrots in a single layer without touching and drizzle with olive oil. With your fingers, spread the olive oil so the exposed portion of each carrot is evenly covered. Sprinkle evenly with salt, pepper and garlic powder (optional).
Roast carrots for approximately 20 – 25 minutes before turning over. Then roast for another 10 – 15 minutes, or until the carrots are fork tender and nicely browned. Remove from oven and allow to cool.
When the carrots are cool enough to handle, place them in a food processor or high-powered blender, along with the garlic, ginger and 2 ½ cups of broth. Divide into even batches, if necessary. Puree until the mixture is smooth.
Pour the carrot puree into a stock pot or Dutch oven, along with the remaining broth, cumin, cinnamon and allspice. Stir to combine ingredients and heat over medium heat. Reduce heat to low and gradually add the heavy cream. To prevent curdling, make the sure cream is either room temperature or slightly warmer before adding to the hot liquids in the pot.
Remove soup from heat. Season with salt and pepper to taste and adjust other seasonings, as desired. Serve this spiced roasted carrot and ginger soup immediately with a crisp salad and your favorite crusty loaf of bread.
Spiced Roasted Ginger Carrot Soup
Ingredients
- 2 lbs carrots peeled and cut into large chunks
- 3 Tbsp olive oil
- 2 tsp garlic powder
- 3 garlic cloves
- 1 tsp fresh ginger grated
- 5 cups vegetable broth divided
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp allspice
- 1 1/2 cups heavy whipping cream slightly warm
- salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees
- Line a large rimmed baking sheet with parchment paper (or spray with non-stick cooking spray). Add carrots in a single layer without touching and drizzle with olive oil. With your fingers, spread the olive oil so the exposed portion of each carrot is evenly covered. Sprinkle evenly with salt, pepper and garlic powder (optional).
- Roast carrots for appoximately 20 to 25 minutes before turning over. Then roast for another 10 to 15 min, or until carrots are fork tender and nicely browned. Remove from oven and allow to cool.
- When the carrots are cool enough to handle, place them in a food processor or high-powered blender, along with the garlic, ginger, and 2 1/2 cups of broth. Divide into even batches, if necessary. Puree until the mixture is smooth.
- Pour the carrot puree into a stock pot or Dutch oven, along with the remaining broth, cumin, cinnamon, and allspice. Stir to combine ingredients and heat over medium heat. Reduce heat to low and gradually add the heavy cream. To prevent curdling make sure cream is either room temperature or slightly warmer before adding to the hot liquids in the pot.
- Remove soup from heat. Season with salt and pepper to taste and adjust other seasonings, as desired. Serve immediatedly with a crisp salad and your favorite crusty loaf of bread.
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