Roasted Carrot Ginger Soup Recipe
Roasted Carrot Ginger Soup
Submitted By: Taz
Ingredients:
3 lbs Carrots - peeled and chopped into 1 inch pieces
6-8 cloves Fresh Garlic
2 Large Leeks - cleaned, dark green removed, and thinly sliced
2 medium Dessert Apples* - peeled, cored, and small chopped
8 Cups Vegetable Broth - homemade preferred
¼ Cup Ginger - minced
2 Tbs Extra Virgin Olive Oil
2 Tbs Fresh Thyme Leaves
Kosher Salt to taste
Fresh Ground White Pepper to taste
-OPTIONAL-
2 Tbs Orange or Lemon Zest
Preparation:
- Preheat oven to 375ºF
- Place the prepped carrots in a large bowl along with the garlic and thyme - Season with a sprinkle of salt and white pepper and drizzle with some olive oil - Toss to coat and transfer to a baking sheet(s) in a single layer - Bake in the top third of the oven until carrots are tender and slightly browned (apx 30-40 minutes) tossing and rotating at least once
- When the carrots are nearly done, heat olive oil in a large soup pot over medium-high heat
- Add leeks and allow to cook, stirring occasionally, until softened and translucent (apx 3-5 minutes)
- Add apple and ginger to the pot - Sauté for another 3-4 minutes
- Add vegetable broth and zest (if using) and thoroughly combine
- Once the carrots have softened in the oven, add them to the pot and bring to a boil
- Reduce heat to a simmer and allow to cook for 20 minutes
- Using an immersion blender**, purée soup until smooth
- If soup is too thin, allow to simmer (uncovered) until desired consistency is achieved - if too thick, add a little water or vegetable broth until desired consistency
- Adjust seasoning
- Serve hot garnished with a sprig of fresh thyme and/or some chopped chives if desired
*
Red Delicious, Golden Delicious, Fuji, Gala, Ginger Gold, etc...
**
Transfer to a blender (in batches if necessary) as alternative
