Description
Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes.
Ingredients
- 3 cups garlic and herb roasted carrots, chopped
- 1 tablespoon butter, unsalted
- 1/2 medium onion, chopped
- 1 + 1/2 tablespoons fresh ginger, grated
- 6 cups vegetable broth
- 1 + 1/2 cups half and half cream
- salt and pepper (to taste)
For the garnish (optional):
- cream
- pumpkin seeds
- chopped parsley
- ground black pepper
Instructions
- Make a batch of garlic and herb roasted carrots or use any leftovers that you have. Chop the carrots up into 1-2 inch pieces and set aside.
- Melt butter in a heavy pot over medium heat. Add onion and cook for 2-3 minutes until soft and tender. Stir in ginger and cook for another minute.
- Add roasted carrots and vegetable broth. Bring to a boil and reduce heat to medium low. Cover and simmer for 30 minutes.
- Transfer the soup to a food processor or blender and puree until smooth. You can also puree in the pot using an immersion blender.
- Pour soup back into pot and stir in the cream. Season with salt and pepper to taste.
- Transfer the soup to serving bowls and garnish with your favorite toppings including cream, pumpkin seeds, chopped parsley, and freshly ground black pepper.
Notes
Make it vegan: To make this soup vegan, dairy-free or paleo, substitute the butter for 2 tablespoons of olive oil, and substitute the half and half cream for coconut milk or cream.
How to change the consistency: To thin out the consistency of the soup, add some water. To thicken it, continue to simmer until you reduce the soup to your desired consistency.
How to store: Roasted carrot and ginger soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
How to reheat: Reheat roasted carrot soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American