Empty My Fridge
Carrot Soup With a Secret Ingredient
Ingredients
- Carrot2 lb
- Olive oil3–4 tbsp
- Onion1
- Garlic3–5
- Ginger2 tbsp
- Vegetable broth4 cups
- Saltto taste
- Pepperto taste
- Cumin1 tsp
- Turmeric1 tsp
- Cinnamon
- Crouton
- Parsley · chopped
Instructions
- Preheat the oven to 400°F (200°C). Peel and roughly chop the carrots, then toss them in a large bowl with the unpeeled garlic cloves and 1-2 tablespoons of olive oil until evenly coated.
- Roast for 20-30 minutes, until golden brown and caramelized.
- Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the chopped onion and saute for 6-8 minutes until golden. Add the grated ginger and cook for 2 more minutes.
- Add the roasted carrots and the peeled garlic cloves to the pot.
- Add the vegetable broth (or water) and the spices. Bring to a boil, then reduce to low, cover and simmer for 15-20 minutes.
- Turn off the heat and blend until smooth with an immersion blender or in a high-powered blender.
- 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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