This Is Good Soup That Is Good For You.
Day 14. Recipe 14.
This soup good for us.
We should eat this at least once a week.
My kids gave it two "Oh, Barfs!"
But then slurped it up anyway.
Roasted Carrot And Ginger Soup
adapted from "The Mediterranean Dish"
Cook time 1 hour / Prep time 25 min
- 3 pounds carrots, peeled
- 4 tablespoons extra virgin olive oil
- 1 tablespoons coarse sea salt
- 2 shallots minced
- 1 tablespoon fresh ginger, finely grated
- 5 1/2 cups chicken broth, divided
- 1 teaspoon coriander
- 1 teaspoon allspice
- 1 1/2 cup milk
- (optional) fresh mint for garnish, goat cheese and a bit more olive oil
Step 1: Preheat the oven to 425 degrees and line 2 baking sheets with aluminum foil.
Step 2: Chop the carrots lengthwise and place on the baking sheets. Drizzle with the 4 tablespoons olive oil and sprinkle with sea salt. Bake the carrots in a 425-degree oven for 45 minutes turning over the carrots mid-way through roasting. Remove from oven and let cool.
Step 3: Place the shallots, fresh ginger, carrots and 2-3 cups broth in a blender or a food processor. Puree together. Depending on the volume the machine can hold, the mixture may require smoothing in two batches.
Step 4: Transfer the carrot puree into an 8-qt stockpot and place on medium heat. Add the additional broth, coriander, and allspice. Stir to combine. When the soup starts to bubble, turn the heat to medium-low and stir in the milk. Once heated thoroughly, remove from heat.
Step 5: Place soup in serving bowls, garnish with fresh mint, goat cheese and a drizzle of olive oil.
Until tomorrow friends.