Roasted Carrot Soup with Ginger
This recipe serves six. Total cooking time takes roughly 1 hour.
3 Lbs. Carrots, Peeled and Sliced
4 Cloves of Garlic, Chopped
Extra Virgin Olive Oil
Salt & Pepper
1 Teaspoon Grated Fresh Ginger
5 ½ Cups Low-Sodium Vegetable or Chicken Broth, Divided
1 Teaspoon Corriander
1 Teaspoon Allspice
1 ½ Heavy Cream
Chopped Chives for Garnish
Preheat the oven to 425° Fahrenheit.
Arrange the carrots and garlic on a large, lightly oiled sheet pan. Season lightly with salt and pepper and drizzle generously with olive oil. Roast the carrots and garlic in the heated oven for roughly 30 minutes, turning over mid-way through. When the carrots are fork tender and caramelized, remove them from the oven and set aside to cool.
Once the carrots are cool enough to touch, place them in a large food processor with the ginger and 3 cups of broth. Puree until smooth.
Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander, and allspice. Place the pot on medium heat, watching carefully for the soup to bubble. Stir occasionally.
Turn the heat to medium-low and stir in the cream. Once heated through, remove from the stove. Transfer to serving bowls and garnish with chives.
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