Roasted Carrot Ginger Soup Recipe

Carrot Ginger Soup The Busy Baker

WEBMay 6, 2024 · Wash and roughly chop the carrots, onion and garlic. Saute the onion and garlic. Add the olive oil to the pot and soften the onion …

Rating: 4.8/5(13)
1. Put a large pot over medium heat and add the olive oil.
2. Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
3. Grate some ginger over the pot as the vegetables are heating up and stir that in too.
4. Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).

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Carrot Ginger Soup Two Peas & Their Pod

WEBApr 12, 2022 · Instructions. Preheat the oven to 400 degrees F. Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with …

1. Preheat the oven to 400 degrees F.
2. Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and black pepper, to taste. Roast for 30 to 45 minutes, stirring half way through, or until the carrots are tender. Remove from the oven. Peel the roasted garlic cloves.
3. Place the carrots, onion, and garlic in a blender. Add the vegetable broth, ginger, coconut milk, and orange juice. Blend until smooth. Season with salt and black pepper, to taste.
4. Pour the soup into bowls and garnish with a drizzle of coconut milk, cilantro, and chopped peanuts, if desired. Serve warm.

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Creamy Roasted Carrot Ginger Soup Kitchen Treaty

WEBJan 30, 2013 · Remove from oven and let cool a bit. While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot …

1. Preheat oven to 400 degrees Fahrenheit.
2. Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
3. While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 - 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
4. When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!

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