Roasted Carrot Ginger Soup

Though the sweltering heat of summer is nearly upon us, the past few weeks have been filled with torrential downpours and enough humidity to make my hair resemble that of a standard poodle. And when that drizzle starts, I immediately lock myself in my house (ain’t nobody got time for frizz), ready to curl up with a good book by the window. On days like these, I find that soup is always my go-to meal — warm, comforting, and the perfect companion to a good mystery novel. Unless, of course, you’re like me and you’re too engrossed in the book to notice you’ve dribbled food down your chin, onto your shirt. #Cute

All sloppiness aside, I truly believe soup on a rainy day is one of life’s more simple pleasures. One of my personal favorites happens to be roasted carrot ginger soup. It’s light but packed with flavor, a smooth blend of savory, sweet, and spicy. And in this weird weather vortex we’re experiencing, it’s still not too warm to eat soup. So grab a spoon, a gripping read (I recommend Game of Thrones for my fellow fantasy nerds), and a piping hot bowl of gingery goodness. Try it out and sound off in the comments below!

Roasted Carrot Ginger Soup (original recipe by Sheila Lukins)

Serves 10

Ingredients:

1 1/2 lb of carrots, peeled and halved lengthwise

1 lb parsnips, peeled and quartered lengthwise

1 large onion, sliced

3-inch piece of fresh ginger, peeled and chopped

6 tbs unsalted butter

3 tbs of dark brown sugar, packed

8 cups rich chicken broth

Salt and cayenne pepper to taste

1/4 cup creme fraiche, for garnish 

Fresh chives, finely chopped, for garnish 

Directions:

1. Preheat oven to 350 F

2. Combine carrots, parsnips, onion and ginger in shallow roasting pan. Dot with pats of butter and sprinkle on the brown sugar.

3. Pour 2 cups of broth into the pan, covering the vegetables evenly, then cover with foil. Bake for about two hours, or until vegetables are very tender.

4. Transfer vegetables and broth to a large pot; add the rest of the broth, salt and cayenne pepper. Bring to a boil, then reduce heat and simmer partially covered for 10 minutes.

5. Purée soup in pot with a stick blender – or in batches in a blender or food processor. Add extra broth if necessary. 

6. Return soup to the pot, season as desired and heat thoroughly. Serve garnished with dollops of creme fraiche and sprinkles of chives.

7. Enjoy!

Bon Appetit,

Bridget 

©bitesbybridget
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