Roasted Carrot and Ginger Soup
Servings: 6
Calories: 251kcal
Soup never tasted this good and was never this easy! Roasted Carrot and Ginger Soup is simple and rustic; while the roasting process intensifies the carrot flavour, the ginger adds a depth of flavour and complexity.
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Ingredients
- 5 pounds carrots, peeled and roughly chopped into 1 inch thick pieces
- 2 large onions, peeled and roughly chopped
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups vegetable stock
- 1/4 cup ginger, finely grated
- 1 clove garlic, finely grated
- 1/4 teaspoon dried basil
- Plain yogurt for garnish, optional
- Fresh parsley for garnish, optional
Instructions
- Preheat oven to 425 degrees.
- Toss the carrots and onions with the vegetable oil, salt, and pepper. Transfer to a large baking sheet and roast for 40 minutes, turning at the 25 minute mark.
- Transfer the carrots and onions to a heavy-bottomed soup pot.
- Add the grated garlic and ginger, along with the vegetable stock and dried basil.
- Cover the pot with a lid and allow to simmer for 30 minutes, stirring occasionally.
- Using a hand-held immersion blender, or a counter-top blender, puree the soup. Taste for seasoning and add more salt and pepper if needed.
- Serve immediately with a drizzle of plain yogurt and a garnish of fresh parsley.
Nutrition
Calories: 251kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Sodium: 1397mg | Potassium: 1299mg | Fiber: 11g | Sugar: 22g | Vitamin A: 63650IU | Vitamin C: 26.3mg | Calcium: 136mg | Iron: 1.3mg