Spiced Roasted Ginger Carrot Soup

Spiced Roasted Ginger Carrot Soup

Spiced Roasted Ginger Carrot Soup

With the cold weather all over the world, what better time than to make the midday meal a bowl of hot soup with a nice piece of rustic bread covered with fresh butter from the farmers dairy and a salad. Soup made from roasted vegetables bring extra flavor to the table and ginger is one of those ingredients that help your body handle the cold weather, or at least it makes it feel like that, so let’s make some soup.

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Spiced Roasted Ginger Carrot Soup
Author:
Cuisine: International
Recipe type: Soup
Ingredients
  • Ingredients:
  • 2 lbs. carrots, peeled and cut into large chunks
  • 3 T. olive oil
  • Sea Salt and freshly ground black pepper, to taste
  • 2 t. garlic powder
  • 3 garlic cloves
  • 1 tsp fresh ginger, grated
  • 5 cups vegetable broth, divided
  • 2 t. ground cumin
  • 1 t. cinnamon
  • 1 t. allspice
  • 1½ cup heavy cream, slightly warmed
  • t tsp. roasted pine nuts
Instructions
  1. Preheat the oven to 450 degrees
  2. Line a large rimmed baking sheet with parchment paper (or spray with non-stick cooking spray). Add carrots in a single layer without touching and drizzle with olive oil.
  3. With your fingers, spread the olive oil so the exposed portion of each carrot is evenly covered. Sprinkle evenly with salt, pepper and garlic powder (optional).
  4. Roast carrots for approximately 20 – 25 minutes before turning over. T
  5. hen roast for another 10 – 15 minutes, or until the carrots are fork tender and nicely browned. Remove from oven and allow to cool.
  6. When the carrots are cool enough to handle, place them in a food processor or high-powered blender, along with the garlic, ginger and 2 ½ cups of broth.
  7. Divide into even batches, if necessary.
  8. Puree until the mixture is smooth.
  9. Pour the carrot puree into a stock pot or Dutch oven, along with the remaining broth, cumin, cinnamon and allspice.
  10. Stir to combine ingredients and heat over medium heat.
  11. Reduce heat to low and gradually add the heavy cream. To prevent curdling, make the sure cream is either room temperature or slightly warmer before adding to the hot liquids in the pot.
  12. Remove soup from heat.
  13. Season with salt and pepper to taste and adjust other seasonings, as desired.
  14. Serve immediately, garnish each bowl with a pinch of pine nuts
  15. Serve with a crisp salad and your favorite crusty loaf of bread.

It is soup weather and a nice hardy soup like Spiced Roasted Ginger Carrot Soup is sure to be a hit with the family, so make some today and stay warm.

We welcome your comments in the space below this article and will reply to each one.If you have not signed up for your copy of “Clean Eating – How and Why to cut out Processed Foods” please do so at the top right this article. I would love to have you join our family of Whole Food Emthusiasts..

Bon Provecho

 

Maria and Bill

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2 Responses to Spiced Roasted Ginger Carrot Soup

  1. ChefChaney says:

    I am working hard of putting together the recipes, making a few at home to get the pictures but I is a fun challenge.
    I have a lot of ginger in the recipes I am preparing because it is so healthy. I will email you when it launches. Make
    the soup, they weather in your area calls for soup this time of year.

  2. Kudos to you, Chef (on the menu planning site). That sounds like an amazing opportunity! This soup sounds amazing, too. I don’t make many creamy soups, and I’m not sure why, except that I haven’t built up a collection of recipes that I like yet. I’m going to try this one. I love ginger and this soup sounds wonderful!

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