A delicious soup, similar in texture to tomato soup, perfect for cold winter days.
Roasted Carrot Soup
Ingredients
2 lbs carrots, chopped 1 small white onion, chopped
4 whole cloves of garlic 2 tablespoons canola oil
4 cups vegetable broth, divided 1 teaspoon fresh ginger
1 cup milk* salt and pepper to taste
garnish with green onion and roasted hazelnuts
Directions
Preheat oven to 350. Line a baking sheet with aluminum foil and place carrots, garlic, and onion on sheet. Drizzle oil, salt, and pepper onto vegetables. Roast 30-50 minutes (carrots will be soft) stirring often to avoid burning.
Place vegetables in a blender with 2 cups of vegetable broth, blend until a puree. Transfer to a stockpot on medium heat. Add remaining broth and heat. Salt and pepper if needed.
Serve with green onions, roasted hazelnuts, grilled cheese, or crackers. Also, a great "drink" to carry in a thermos, either to a long day at work or for a day out snowboarding.
*if vegan substitute 1 can (13.5 oz) coconut milk. If you do this you may want to also substitute the canola oil for melted coconut oil. I have tried it both ways. I prefer the creaminess of the milk, but this is a great option for vegans or anyone who is dairy-free
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