Roasted Carrot Ginger Soup- simple, healthy, and flavorful soup that just comes together in an hour and makes a delicious meal with a few slices of bread. I must say that carrot and ginger just get along so well! And this creamy soup doesn’t have any cream in it! Hearty and healthy!
Roasting carrots and onions make the soup so flavorful and once they are roasted they are simmered in chicken stock along with ginger which makes it even tastier! Adding a dash of cream on top is purely optional.
You could use the stovetop method too. Just sauté the onions, ginger, and carrots and let them simmer in chicken or vegetable stock for thirty minutes, add in the seasonings, and purée them in a mixer by adding a tablespoon of butter. That’s it!
Simple and soul-satisfying meal for everyone irrespective of the ages! Here you go with the recipe!
Ingredients
Carrots- 2 pounds ( peeled and chopped)
White Onion- 1 big sliced
Olive oil- 1 tbsp
Garlic – 1 clove chopped
Salt- to taste
Pepper- to taste
Lime- just a squeeze
Cumin Powder – 1/4 tsp
Ginger – 1 inch fresh sliced
Chicken stock (or water) – 4 cups
Water – 2 cups
Unsalted butter – 1 tbsp
Garnish (optional)
Cream – 1 tbsp
Microgreens
Method:
Preheat the oven to 400 f.
In a baking tray add the chopped carrots and onions, drizzle with some olive oil and roast them for 30-40 mins till they are done.
In a stockpot, add some olive oil. Once the oil is heated add some ginger garlic. Sauté well.
Add in the roasted carrots, water, and the chicken stock. Bring it to a boil.
Add all the spices(cumin powder, salt and pepper) at this time.
And let it simmer covered for good 20 mins in low heat.
Then blend the mixture using a hand blender by adding one to two tablespoons of unsalted butter. Garnish the soup with a little cream and some microgreens ( totally optional)
Enjoy with some bread.
Recipe adapted from here.
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