Roasted carrot ginger soup – Eat With Your Eyes


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

  1. Preheat oven to 375 degrees.
  2. Add the carrots, onions and garlic to a sheet tray and spread out evenly.
  3. 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.
  4. Add the carrots, onions, garlic, squeezed out of it’s peel and ginger.Simmer for 15 minutes.
  5. 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)
  6. Serve and garnish with chopped fresh parsley* You can adjust salt, pepper and even the ginger flavor to your taste.


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