Carrot Ginger Soup Recipe

By The Cooking Foodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Peel and roughly chop the carrots, toss them in a large bowl with the unpeeled garlic cloves and 1–2 tablespoons olive oil until evenly coated.
2. Roast for about 20–30 minutes, until golden brown and caramelized.
3. In a large pot over medium heat, warm 2 tablespoons olive oil. Sauté the chopped onion for 6–8 minutes until golden.
4. Add the grated ginger and cook for 2 more minutes.
5. Add the roasted carrots and the peeled garlic cloves to the pot.
6. Add the vegetable broth (or water) and the spices. Bring to a boil, then reduce to low, cover and simmer for 15–20 minutes.
7. Turn off the heat and blend until smooth with an immersion blender or in a high-powered blender.
8. Serve topped with croutons, caramelized onions and chopped parsley.

Summarized from The Cooking Foodie's video. Watch it for the details.

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