Last week I was shopping at Trader Joe’s when I saw a carton of Carrot and Ginger soup that I knew my husband would love. The soup looked delicious, but there was no way I was going to pay over $3 for a tiny carton of soup. So, instead of buying it, I decided to try making it on my own.
I looked for recipes online and on Pinterest, but couldn’t find exactly what I was looking for. So I decided to write my own recipe. And what I came up with is absolutely delicious.
I roasted the vegetables in the oven, similar to my roasted eggplant soup, which made them much sweeter and gave them a whole different flavor. And adding the cream in at the end makes the soup really hearty – it was a meal in itself. The best part, though, was how simple it was so make. With just 10 minutes of hands on time (peeling the carrots and pureeing the soup), it is the perfect meal for a busy evening. (You can always roast the vegetables ahead of time and keep them in the refrigerator until you are ready to make the soup).
Roasted Carrot and Ginger Soup
1 tablespoon olive oil
1 medium onion, cut into eights
2 pounds carrots, peeled
3 tablespoons freshly grated ginger (or 2 teaspoons powdered ginger)
4 cups vegetable broth
2 cups heavy cream (you can also use half-and-half or whole milk, but cream works best)
salt and pepper to taste
Preheat oven to 400 degrees.
Coat a dark, non-stick baking sheet with olive oil. Arrange the carrots and onions on the baking sheet, and lightly brush the veggies with olive oil. Season with salt and pepper and roast for 30-40 minutes, flipping the carrots over after about 20 minutes.
Once the vegetables have roasted, add them to a large sauce pan. Add the vegetable broth and ginger and bring to a boil. Once boiling, reduce the heat to low, cover and let simmer for 15 minutes. (This soup is a spitter – even at a low simmer. Be SURE to keep it covered!)
Use an immersion blender (or a food processor) to puree the soup. Add the cream and heat until the soup is warmed through. The soup is great as is, or you can garnish with scallions and shredded carrot.