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!
Roasted Carrot Ginger Soup:
By Miriam Pascal, OvertimeCook.com
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.
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.
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?