This is a simple recipe for roasted carrot soup with ginger. It might be a simple dish, but it is packed with flavour.
How?
By roasting the carrots.
Let's dive right in.
Recently I had bought a few too many carrots and every time I opened the fridge - there they were.
Staring at me from the bottom of the crisper!
I really wanted to use these carrots so I decided to make them into a soup.
I wanted their natural sweetness to shine and I did this by roasting them with some honey and a hint of cumin.
Roasting the carrots allowed them to caramelise and develop extra flavour.
They could have easily been served as a side dish to a nice roast but I wanted to play it simple.
I also added some ginger to give the soup a bit of a kick. A perfect marriage!
🥘 Ingredients
- Carrots - Peeled and chopped into chunks. I wash them and leave the skin on. And roasting them enhances the flavour of the soup.
- Onion and garlic - the majority of my soups contain these two ingredients. They add a nice savoury profile to the soup.
- Ginger - this is the magic ingredient in this soup. It adds a lovely, spicy kick that marries well with the carrots and cumin.
- Cumin - adds an "earthy" touch to the soup and is very complementary.
- Honey - I use this to enhance the sweetness the carrots.
- Chicken stock - adds extra flavour. You can substitute with vegetable stock if you prefer.
🔪 Instructions
- Start off by chopping your carrots into even sized chunks.
- Toss the carrot pieces with the olive oil, honey, cumin and salt and pepper.
- Place in a tray and bake in the oven for 20-30 mins or until the carrots have caramelized and cooked through. (they should feel tender).
- In a large pot add the olive oil and saute the onion, garlic and ginger until translucent.Add the cooked carrot and stock and allow the mixture to come to a boil. Reduce the heat and cook for another 5 minutes.
- Using a hand blender (or regular blender) mix everything up until smooth.
- Garnish with a little cream and chopped fresh parsley
💭 Top tips
This roasted carrot soup will keep in the fridge for up to 4 days or you may wish to freeze it.
If you decide to freeze this soup, bring it to room temperature first and then pour in a freezer safe container. Use within 3 months.
If you find that it's too thick upon reheating - add a little water to thin it out.
📖 Variations
I can also recommend my carrot and orange soup as an alternative.
It's just as delicious and it has a zesty, orange kick to it!
Roasted Carrot Soup with Ginger
Ingredients
- 4 carrots , large, chopped into even chunks
- 2 tablespoon olive oil
- 2 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely minced
- 1 tablespoon ginger, freshly grated
- 2 cups chicken stock
- cream and parsley to garnish
Instructions
- Preheat your oven to 180 deg C
- Toss the carrot pieces with the olive oil, honey, cumin and salt and pepper. Place in a tray and bake in the oven for 20-30 mins or until the carrots have caramelized and cooked through. (they should feel tender).
- In a large pot add the olive oil and saute the onion, garlic and ginger until translucent.
- Add the cooked carrot and stock and allow the mixture to come to a boil. Reduce the heat and cook for another 5 minutes. Using a hand blender (or regular blender) mix everything up until smooth.
- Garnish with a little cream and chopped fresh parsley
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