Roasted carrot ginger soup

⏱ 45 min · 🍽️ 4 Portionen · 🧂 9 Zutaten

Zutaten

  • 1 bay leaf
  • 1 pound Carrots
  • 1 1/2 tablespoons grated fresh ginger
  • 1 garlic clove, unpeeled
  • 4 Tbs olive oil
  • 1 teaspoon chopped fresh Italian parsley
  • Salt
  • 6 cups vegetable stock
  • White pepper

Zubereitung

  1. Preheat oven to 375 degrees.
  2. Add the carrots, onions and garlic to a sheet tray and spread out evenly.
  3. Drizzle with olive oil and an even sprinkling of salt and white pepper, mix until coated.Roast in the oven for 35 minutes or until tender and golden.In a large saucepan add the vegetable broth and bring to a simmer.
  4. Add the carrots, onions, garlic, squeezed out of it's peel and ginger.Simmer for 15 minutes.
  5. Add 1/4 teaspoon salt and small pinch of white pepper.Using an immersion blender, or add to a blender in batches, blend soup until it is smooth and reaches the desired consistency, if it is too thick, add more stock.Check for seasoning. * (see note)
  6. Serve and garnish with chopped fresh parsley* You can adjust salt, pepper and even the ginger flavor to your taste.
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Roasted carrot ginger soup
📖 Foodista
dairy freepaleolithiclacto ovo vegetarianprimal

Roasted carrot ginger soup

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Roasted carrot ginger soup might be a recipe you should try. This hor d'oeuvre has 197 calories, 1g of protein, and 14g of fat per serving. This recipe serves 4 and costs $1.

⏱

Kochzeit

45 min

🍽️

Portionen

4

🧂

Zutaten

9

Original ansehen ↗

Nährwerte

pro Portion

197 kcal

Kalorien

1 g

Eiweiß

14 g

Fett

17 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~1,70 € · ~0,45 €/Portion
  • 🛒

Zubereitung

  1. 1

    Preheat oven to 375 degrees.

  2. 2

    Add the carrots, onions and garlic to a sheet tray and spread out evenly.

  3. 3

    Drizzle with olive oil and an even sprinkling of salt and white pepper, mix until coated.Roast in the oven for 35 minutes or until tender and golden.In a large saucepan add the vegetable broth and bring to a simmer.

  4. 4

    Add the carrots, onions, garlic, squeezed out of it's peel and ginger.Simmer for 15 minutes.

  5. 5

    Add 1/4 teaspoon salt and small pinch of white pepper.Using an immersion blender, or add to a blender in batches, blend soup until it is smooth and reaches the desired consistency, if it is too thick, add more stock.Check for seasoning. * (see note)

  6. 6

    Serve and garnish with chopped fresh parsley* You can adjust salt, pepper and even the ginger flavor to your taste.

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