Description
Discover how to make a flavorful Roasted Carrot Ginger Soup that will warm you up from the inside out. Perfect for a cozy night in or entertaining guests.
Ingredients
- 454 grams carrots, peeled and cut into large chunks (1 pound (454 g))
- 160 grams yellow onion, cut in half (1 cup (240 ml))
- 1 garlic clove, unpeeled
- 2 tablespoons (30 ml) vegetable oil
- 1/2 teaspoon (3 ml) salt
- Small pinch white pepper
- 1/4 teaspoon (1 ml) ground cumin
- 1183 ml vegetable stock (5 cups)
- 1 1/2 tablespoons (23 ml) grated fresh ginger
- 1 bay leaf
- 4 teaspoons (20 ml) plant-based sour cream for garnish
- 1 teaspoon (5 ml) chopped fresh chives for garnish
Instructions
- Set your oven to 375°F (190°C) to preheat.
- Spread the carrot pieces, halved onion, and unpeeled garlic evenly on a baking tray. Drizzle with vegetable oil and sprinkle salt, white pepper, and cumin over the top, then toss to coat. Bake for 35 minutes until they are soft.
- In a large pot, heat the vegetable stock until it begins to simmer. Incorporate the roasted carrots, onions, peeled garlic, ginger, and bay leaf. Let it simmer for 15 minutes.
- Take out the bay leaf. Puree the soup using an immersion blender or transfer in portions to a blender until it is smooth and reaches your preferred thickness. If it seems too dense, add additional stock.
- Taste and adjust the seasoning according to your preference.
- Present the soup with a garnish of chopped fresh chives and a dollop of sour cream.
Notes
- Adjust the soup’s consistency by gradually adding more vegetable stock while blending until desired thickness is reached.
- Enhance the flavors by adjusting the seasoning with a pinch of salt or pepper at the end of cooking.
- Experiment with various garnishes like toasted pumpkin seeds or a drizzle of olive oil for added taste and texture.