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Carrot-Ginger Soup

Carrot-Ginger Soup

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3 from 1 review

Allowing the carrots to roast and caramelize in the oven brings their sweet taste to the forefront. The hint of roasted garlic adds a delicate nutty flavor that makes it especially fitting for fall and winter.

Ingredients

Scale

Instructions

  1. Preheat the oven to 425 degrees F. Lightly oil a baking sheet with 2 tablespoons of the olive
  2. Remove the papery outer skin from the garlic head, leaving the cloves intact. Cut ¼ inch off the top of the head of the garlic, exposing the cloves, and drizzle the garlic with 1 tablespoon of the olive oil. Wrap the head in foil.
  3. Put the carrots in a bowl, season with salt and pepper, and drizzle with the remaining 2 tablespoons olive oil. Spread the carrots on the prepared baking sheet. Set the foil-wrapped garlic on the baking sheet with the carrots.
  4. Roast for 45 to 50 minutes, turning the carrots over halfway through roasting, until tender and caramelized. Remove from the oven and let cool slightly. Cut the carrots into chunks.
  5. Unwrap the roasted garlic and squeeze the garlic cloves from the papery skins into a small bowl.
  6. Combine the carrots, roasted garlic, ginger, and 3 cups of the broth in a food processor and puree until smooth.
  7. Pour the carrot puree into a large pot. Add the remaining 2 1/2 cups broth, the coriander, allspice, and thyme. Cook over medium heat until the soup just begins to bubble.
  8. Reduce the heat to medium-low, stir in the cream, and heat for 3 to 4 minutes to warm through.
  9. Ladle into bowls, garnish with mint leaves, and serve.

Find it online: https://foodgardening.mequoda.com/recipe/carrot-ginger-soup/