Roasted Carrot and Ginger Soup

roasted carrot ginger soup  on overtimecook

If you’re going to learn one thing about cooking from me, let it be this. Roasting vegetables brings out the best of their flavors. It intensifies their best notes, makes the vegetables sweeter and more flavorful.

Take this soup for example. Carrot ginger soup is delicious. I’ve made it and enjoyed it many times in the past. But the other day, in the grocery store, I suddenly thought of roasting the combination. I knew I would make a soup ten times better than the unroasted kind.

And I was totally right. This soup has the most amazing, rich and delicious flavor of carrot and ginger. It’s fall and comfort in a bowl!

carrot ginger soup 3

Roasted Carrot Ginger Soup:

By Miriam Pascal, OvertimeCook.com

Ingredients:

4 large carrots, peeled and cut in thick slices

1 large onion, peeled and cut in large cubes

1 -1 1/2 inch(es) ginger, peeled and sliced (depending on how strong you like it)

2 Tablespoons olive oil

1 Tablespoon honey

2 teaspoons salt

1/2 teaspoon black pepper

4 cups chicken or vegetable broth

4 cups water, plus extra additional to reach desired consistency.

Instructions:

Preheat oven to 450. Line a baking sheet with parchment paper.

Toss the carrots, onion, ginger, olive oil, honey, salt and pepper on prepared baking sheet. Toss to coat everything evenly.

Bake at 450 for 30 minutes, stirring halfway through.

Remove vegetables from the oven and place in a large pot. Add the broth and water and bring to a boil over a medium flame. Once boiling, reduce flame to low and simmer for an hour to two hours, until carrots are tender.

Remove from heat and allow to cool a bit before blending with an immersion blender, or in batches in a blender. Serve hot.

Enjoy!

carrot ginger soup 2

Thanks for stopping by folks! Enjoy the soup! And stay tuned for an exciting announcement! -Miriam PS – do you like my page on Facebook yet?

Comments

  1. lara says

    Looks yummy. I have in my freezer a tray of frozen ginger cubes. How many cubes would be needed as a substitute for real ginger?

  2. idy m says

    funny girl, you. :)
    i just did a column with roasted zucchini soup and it got rave reviews.
    and i also did a column with roasted pumpkin soup and roasted tomato soup…
    roasting emotes the flavor in most veggies… yum!

  3. Chaya says

    4 cups chicken or veg broth? Excuse my ignorance but what does that mean? Cups of water with cubes inside? I never understood that in a recipe..

    • overtimecook says

      It generally means prepared broth – homemade or from a box. If using cubes – prepare it in water then measure it out.

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