Carrot Ginger Soup
- Yield: 6 1x
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2 onion
- 1 1/2 kg carrots
- 3 cloves of garlic (or more)
- 6 cups vegetable broth
- 2 tbsp fresh ginger, grated
- 1 tbsp turmeric
- 1 bay leaf
- 1/2 cup heavy cream or coconut milk or plain greek yogurt (if vegan: coconut)
- 1 tbsp cider or white wine vinegar
- salt & pepper
- SPICE! powdered hot pepper, or your choice of spice, to taste
Instructions
- Preheat oven to 200° C / 395° F. Line a baking sheet or two with parchment paper and set aside.
- Chop carrots into 1″ chunks, and quarter the onions. Add garlic cloves in their skin, and toss all with oil & salt & pepper. Spread out on baking sheet. Roast for 30-45 mins until tender.
- Add broth/water to large pot, along with the bay leaf, freshly grated ginger, and turmeric. Bring to a boil and let simmer for at least 10 minutes.
- When the carrots, onions, and garlic are fully roasted, place the carrots and onions into the pot, give it a stir, and let it simmer. In the mean time, when the garlic is cool enough to handle, remove from its skin and add to the pot.
- Simmer for 20 minutes or more.
- Remove bay leaves.
- Turn off the heat and blend soup with an immersion blender. Blend until smooth, taste, and add salt and pepper, as well as any hot spice you want to kick up the flavor (I added about 2 t+ extra hot chili powder).
- Add a splash of vinegar to balance, and optional cream or yogurt to tone it down a bit. (First time I made it I added 200ml coconut milk, and about 1/2 c of greek yogurt. The yogurt helped a lot)
- Serve with optional croutons, and / or seeds sprinkled on top.
- Enjoy!