Roasted Carrot Ginger Soup

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This lovely little soup is just in time for Spring. Carrots get all kinds of delicious love after a trip under the broiler. You can choose your choice on the amount of ginger you want to include but I would go big- it’s a major contributor in the soup. The white wine deglaze and sautéed onions/garlic play a major role too.

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Also- this soup is gluten free and vegan which is especially amazing considering how delicious it is… One word of advice- be liberal on the salt. This can go from soup to baby food really fast if you don’t get serious with your seasoning.

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You’ll need:

  • 8 large carrots (almost 2 pounds), peeled
  • 6 cups vegetable stock
  • 1 piece ginger, 1-2 inches long, peeled
  • Olive oil
  • Salt/pep
  • 0.5 large sweet onion, diced
  • 0.25 cup dry white wine
  • 3 garlic cloves
  • A few sprigs of thyme

To Make:

  1. Cut carrots into 0.5” inch rounds. Toss carrots with three tablespoons of olive oil and a serious amount of salt on a rimmed baking sheet. Place on the top rack of the oven under the broiler.
  2. Broil the carrots for 20 minutes, turning every five minutes until the carrots are browned.
  3. Meanwhile bring the stock to a boil. Add the ginger and a few sprigs of thyme. Reduce to simmer and simmer on low for 15 minutes. Remove the thyme sprigs.
  4. In a large stock pot heat a few tablespoons of olive oil over medium heat. Add the onions and sauté for 8-10 minutes, stirring frequently. Add the garlic and sauté another minute until the garlic is fragrant.
  5. Add the white wine and stir for 30 seconds scraping the bottom. Add the carrots and veggie stock and bring to boil for 5 minutes until the carrots are soft.
  6. Use an immersion blender or a blender/food processor to puree the soup.  Season soup really really really like you mean it. Garnish with thyme.

Inspired by Food52

 

 

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