Monday, August 20, 2012

Roasted Carrot Ginger Soup


Roasting your veggies before pureeing them for soup adds a depth of flavor that is just amazing.  This soup is super simple, healthy and delicious.  I know it's summer.. and you could probably serve this soup at room temperature or a little cool... but I love hot soup no matter time of year it is...  and since I have been bitten by The Sick... hot soup is where it's at.

If you don't have organic carrots, peel them.  If you do have organic carrots, please, by all means, leave the peels on!  Don't be deterred by the amount of onion and garlic in this dish.. the roasting mellows them and give an amazing depth of flavor to the soup.

Roasted Carrot Ginger soup
  • 2 lbs. carrots chopped (use organic carrots please and do not peel.. just scrub well)
  • 2 large onions, chopped
  • 10 cloves garlic
  • 2 tablespoons coconut oil
  • ½ teaspoon ground cumin, coriander
  • 1/8 teaspoon cardamom powder
  • 1/8 teaspoon 5 spice powder
  • ½ teaspoon chipotle powder
  • 1 teaspoon salt
  • Freshly ground pepper
  • 15 oz. can cannellini beans
  • 1 quart veggie stock
  • 2 tablespoon fresh ginger, minced
  • Juice of 1 orange and 1 lime
  • 1 tablespoon maple syrup (optional)
  • ¼ cup cilantro, chopped
  • ¼ cup coconut milk for drizzling (or ¼ cup toasted coconut)
  • Salt/pepper (preferably white pepper) to taste

Method:
  1. Chop carrots and onions. On a sheet pan, toss with garlic, coconut oil, spices, salt and pepper.
  2. Roast in a single layer for 20 minutes at 400
  3. Blend the veggies, beans and stock and ginger in a blender. Bring to a simmer for 10 minutes; add the juice of 1 orange and lime, maple syrup and cilantro. Drizzle with 1 tablespoon coconut milk per bowl
  4. Serves 4
I hope you make this and enjoy the lovely depth of flavor and sweetness from the spiced roasted carrots... sooo good!  This is making me want to do a yummy roasted mushroom soup soon too! 



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