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.
Cook time
45 min
Servings
4
Ingredients
9
Nutrition
per serving197 kcal
Calories
1 g
Protein
14 g
Fat
17 g
Carbs
Instructions
- 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.
