Roasted Carrot Soup with Ginger

By Peter G • Sep 16th, 2008 • Category: Recipes
Without offering too many excuses, I have been a little busy lately and have held off from blogging. It’s good to recharge those batteries and see what else is going on in “real life”. So back to the drawing board. I don’t know about you but sometimes I tend to go overboard with my fruit and vegetable purchases. I tend to stock up on certain items thiking that a food famine is just around the corner! Recently I had bought a few too many carrots and had used them in a number of ways but every time I opened the fridge, there they were still lying in the bottom of the crisper!

The weather has been really confusing here. We had a few unseasonally hot days with really cool windy nights. Nothing is more comforting than a steaming bowl of soup. I really wanted to use the last of the 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 naturally caramelise. 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!

Again, soup is really easy to make and you can pretty much add whatever you like to it. There’s no “specific” recipe as such. You may choose to add chicken or vegetable stock depending on how vegetarian you are. I basically just fried some minced shallots and garlic in a little olive oil and once this had become translucent I added my previously roasted carrots (I cut up 4 large carrots into chunks and tossed them in a combination of olive oil, 2 tbsps of honey, salt, pepper and cumin powder. I cooked them in a very hot oven for 45 mins until they had caramelised and were cooked through). I used two cups of chicken stock and added a good tablespoon of grated ginger. I let it come to a boil and used my trusted “stab” blender to whizz everything up. I garnished the dish with a dash of cream and some parsley (coriander would have been even better here). Enjoy!

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