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Roast Carrot & Ginger Soup

November 1, 2019

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As we are heading towards winter I’ve started experimenting with soups again. Roasting carrots bring out their lovely sweet flavour and also adds caramelization. Ginger and cayenne pepper give a lovely heat to this soup. Together they make a perfect combination for lunch on a cold Autumn or Winter day.

As with all soups, this is delicious served with fresh bread – I recommend brown soda bread or crusty French bread.

You can store this soup in your fridge for a few days or you can freeze it in individual portions.

Print

Roasted Carrot & Ginger Soup

Prep Time 10 minutes minutes
Cook Time 55 minutes minutes
Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 15 g butter
  • 1 large onion
  • 2 garlic cloves
  • 4-5 cm piece of ginger
  • 2-3 whole cardamom pods
  • 1/2 tsp ground coriander
  • ¼ tsp cayenne pepper
  • 800 g carrots
  • 1 litre vegetable stock
  • 100 ml whole milk
  • salt
  • freshly ground black pepper

Instructions

  • Preheat the oven to 180C
  • Chop the carrots into strips, add to a baking tray and roast for 30-40 minutes until soft and caramelized.
  • Finely chop the onions and garlic.
  • Heat the olive oil and butter in a saucepan and gently saute the onions for about 10 minutes until soft. Make sure not to get any colour on them.
  • Add the garlic, ginger, cardamom pods, coriander and cayenne and stir for a couple of minutes.
  • Add the roasted carrots and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the carrots are soft – about 15 minutes.
  • Blend using a stick blender until smooth.
  • Add the milk and some further seasoning and heat through. If the soup is too thick add some more water.

Filed Under: Soup, Vegetarian

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About Me

Hi! My name is Caitriona and I like to cook, especially for my extended family and friends.

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