Looking for a warm and comforting soup that's perfect for cold winter nights? Look no further than this creamy roasted carrot and ginger soup recipe! Made with roasted carrots, ginger, and cream, this soup is rich, satisfying, and packed with flavor.
Ingredients:
- 1 pound carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
Instructions:
- Preheat the oven to 400 degrees F.
- Toss the chopped carrots with olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet and roast for 30-35 minutes or until tender and caramelized.
- In a large pot, sauté the grated ginger and minced garlic until fragrant, about 1-2 minutes.
- Add the roasted carrots and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Stir in the heavy cream and heat the soup until hot.
- Serve hot, garnished with fresh herbs or croutons if desired.
This image showcases the final product of the recipe, with a beautiful golden color and a sprinkle of croutons for texture. The creamy texture of the soup is also visible, making it all the more enticing.
This image showcases the first step of the recipe, with the carrots being tossed in olive oil, salt, and pepper before roasting in the oven. The caramelization on the edges of the carrots can be seen, which adds depth to the flavor of the final soup.
This image showcases the sautéing of the ginger and garlic, which adds a depth of flavor to the soup. The aromas from the ginger and garlic can almost be smelled through the photo, making it all the more enticing.
