"A soothing soup on a bitter cold day" - shared by our good friend Nansi's Pantry Meals
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
INGREDIENTS
12 Carrots, peeled and cut in quarters
Olive Oil
3 Garlic cloves, peeled and chopped
Salt and Pepper
1 Potato or Sweet Potato, peeled and cut into small pieces
1 Chicken or Vegetable Broth carton
1 cup Water
1 tbsp Ginger, freshly grated
2 tsp Coriander
1 tsp Italian seasoning
Cilantro for garnish
DIRECTIONS
1Preheat oven to 425F.
Line a sheet pan with parchment paper.
2In a bowl, combine the carrots, olive oil, salt and pepper.
Arrange the carrots on the sheet pan.
3Place the sheet pan in the oven and roast for 45 minutes, turning half way through.
4Meanwhile, in a large pot - add the full carton stock, 1 cup water and potato and cook on medium heat.
5When the carrots are fork tender and caramelized, add the ginger and garlic and cook for an additional 1 minute
6Add the carrots to the pot.
Remove from heat.
7Using an immersion blender, blend until smooth. If you do not have an immersion blender, allow to cool and use a regular blender.
8Add the coriander and dried herbs. Return soup to heat and bring to the boil.
9Remove from stove and ladle into bowls. Top with cilantro and enjoy with the pantry Italian or French bread that you could bake next to the carrots in the oven.
Ingredients
12 Carrots, peeled and cut in quarters
Olive Oil
3 Garlic cloves, peeled and chopped
Salt and Pepper
1 Potato or Sweet Potato, peeled and cut into small pieces
1 Chicken or Vegetable Broth carton
1 cup Water
1 tbsp Ginger, freshly grated
2 tsp Coriander
1 tsp Italian seasoning
Cilantro for garnish
Directions
1Preheat oven to 425F.
Line a sheet pan with parchment paper.
2In a bowl, combine the carrots, olive oil, salt and pepper.
Arrange the carrots on the sheet pan.
3Place the sheet pan in the oven and roast for 45 minutes, turning half way through.
4Meanwhile, in a large pot - add the full carton stock, 1 cup water and potato and cook on medium heat.
5When the carrots are fork tender and caramelized, add the ginger and garlic and cook for an additional 1 minute
6Add the carrots to the pot.
Remove from heat.
7Using an immersion blender, blend until smooth. If you do not have an immersion blender, allow to cool and use a regular blender.
8Add the coriander and dried herbs. Return soup to heat and bring to the boil.
9Remove from stove and ladle into bowls. Top with cilantro and enjoy with the pantry Italian or French bread that you could bake next to the carrots in the oven.
Roasted Carrot Soup with Ginger and Garlic
Fish Food
