Made some roasted carrot soup with ginger today.
Heaven! I had a craving for carrots with ginger after visiting my girlfriend and having carrot and ginger juice. Fresh from the juicer. It was probably the healthiest weekend of my life! Not only did I have carrot juice for breakfast, I went to the health club for 2 hours. My husband didn’t believe it! Shhhhhh, don’t tell that half the time was soaking in the hot tub! Back to the carrot and ginger juice.
I LOVED the taste (I know, so unlike me) but I refuse to get another juicer. We had one the last time the juicer craze came around. Yes, that was a long time ago {sigh}. But, I was looking up carrots and ginger and found tons of soup recipes. I found a few roasted carrot soup recipes with ginger which really appealed to me. Because they didn’t add a ton of cream. I just didn’t want to start super healthy and then add all that cream and destroy all the low cal. goodness! Yes, I said it – low cal. goodness!
Soooo, this isn’t a tough recipe. But, it takes a while. Cause a lot of the flavor comes from roasting the carrots. So worth it though!
Directions:
Preheat oven to 400 Fahrenheit
Peel and cut carrots into one inch chunks.
Place carrot chunks on baking pan and drizzle olive oil on carrots. Stir to make sure they are coated.
Roast carrots for 35 minutes, stirring one or two times.
While carrots are roasting, melt butter in large stock pot or dutch oven. Add onions and sauté for approx. 4 minutes. Add celery and ginger and sauté for another three minutes, ensuring onions and celery are tender.
Add roasted carrots, broth and water. Simmer for 30 minutes.
Using an immersion blender, puree soup.
Serve and enjoy! So healthy, filling and super delicious!
Directions:
PrintIngredients
- 2 lbs carrots, peeled and cut into one inch chunks
- 2 Tbsp butter
- 2 Tbsp Avocado or Olive oil
- 1 small onion
- 2 celery stalks
- 2 Tbsp fresh grated ginger
- 4 cups chicken broth
- 4 cups water
Instructions
- Preheat oven to 400 Fahrenheit
- Place carrot chunks on baking pan and drizzle olive oil on carrots. Stir to make sure they are coated.
- Roast carrots for 35 minutes, stirring one or two times.
- While carrots are roasting, melt butter in large stock pot or dutch oven. Add onions and sauté for approx. 4 minutes. Add celery and ginger and sauté for another three minutes, ensuring onions and celery are tender.
- Add roasted carrots, broth and water. Simmer for 30 minutes.
- Using an immersion blender, puree soup.
- I didn’t add salt but some may like adding prior to serving (I thought the salt in the chicken broth was enough).
- Serve and enjoy!
Notes
Adapted from FineCooking.com
Adapted from FineCooking.com
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