Ingredients: 1 bay leaf,1 pound Carrots,1 1/2 tablespoons grated fresh ginger,1 garlic clove, unpeeled,4 Tbs olive oil,1 teaspoon chopped fresh Italian parsley,Salt,6 cups vegetable stock,White pepper
Instructions:
- Preheat oven to 375 degrees.
- Add the carrots, onions and garlic to a sheet tray and spread out evenly.
- Drizzle with olive oil and an even sprinkling of salt and white pepper, mix until coated.Roast in the oven for 35 minutes or until tender and golden.In a large saucepan add the vegetable broth and bring to a simmer.
- Add the carrots, onions, garlic, squeezed out of it’s peel and ginger.Simmer for 15 minutes.
- Add 1/4 teaspoon salt and small pinch of white pepper.Using an immersion blender, or add to a blender in batches, blend soup until it is smooth and reaches the desired consistency, if it is too thick, add more stock.Check for seasoning. * (see note)
- Serve and garnish with chopped fresh parsley* You can adjust salt, pepper and even the ginger flavor to your taste.
