Featured Recipe: Roasted Carrot Ginger Soup
- 1 ½ pound fresh carrots (large bunch), green tops removed and carrots sliced lengthwise
- 1 small onion, peeled and cut in quarters
- 2 cloves garlic with skin on
- 1 Tablespoon fresh ginger, chopped (or ¼ teaspoon ground ginger)
- 1 ½ teaspoons curry powder
- 1 teaspoon oil
- 2 cups low sodium broth (vegetable or chicken)
- 1 cup half and half (you can choose the fat content) or unsweetened coconut milk
- ¼ teaspoon sea salt (optional)
Takes , serves 4.
- Preheat oven to 350 degrees.
- Place parchment paper or foil on a baking sheet. Add carrots, onion and garlic. Drizzle or mist veggies with oil.
- Roast vegetables in oven for 20 minutes. If garlic is soft on the inside of skin remove it from pan. Turn carrots and onion over and cook another 20 minutes or until vegetables are tender when stuck with a fork.
- On the stove top add oil to a large pot. When oil is hot add ginger and curry powder. Stir for 2 minutes then whisk in the broth.
- Squeeze garlic from skins into broth mixture. Add roasted carrots and onions to broth and cook for 15-20 minutes to blend flavors and to make sure the vegetables are soft enough to blend.
- Remove pot from heat and add half and half (or coconut milk) and salt (optional).
- Puree the mixture into a soup using a high-speed blender or immersion blender. You can add more broth or half and half if you prefer a thinner soup.
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