ROASTED CARROT GINGER SOUP

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Roasted Carrot Ginger Soup image

This is a recipe from the Simply Delicious column in Parade Magazine (2006). For optional garnishes, try a 1/4 cup of creme fraiche and/or snipped fresh chives.

Provided by rockinred

Categories     Vegetable

Time 3h40m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 lbs carrots, peeled & halved lengthwise
1 lb parsnip, peeled & quartered lengthwise
1 large onion, sliced
3 inches piece fresh ginger, peeled & chopped
6 tablespoons unsalted butter
3 tablespoons dark brown sugar (packed)
8 cups rich chicken broth (more, if necessary)
salt, to taste
1 pinch cayenne pepper

Steps:

  • Preheat oven to 350 degrees.
  • Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
  • Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
  • Transfer the vegetables and broth to a large pot.
  • Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
  • Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
  • Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
  • Adjust the seasonings and heat through.
  • Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).

Nutrition Facts : Calories 220.8, Fat 9.9, SaturatedFat 5.2, Cholesterol 18.3, Sodium 1505.9, Carbohydrate 22, Fiber 4.4, Sugar 11.4, Protein 11

Shajamal Shak
s-shak7@yahoo.com

I can't wait to try this soup! It looks so delicious.


Ellis Habadah
e-habadah@hotmail.com

This soup is so easy to make, I can even do it on a weeknight.


D Land
dland69@yahoo.com

I'm always looking for new and exciting soup recipes. This one is definitely a keeper.


Jimcaale Xasan
j_xasan82@hotmail.com

This soup is the perfect way to warm up on a cold winter day.


Shukirrah laurent
l.shukirrah57@aol.com

I love the vibrant orange color of this soup. It's so inviting.


Ray Da Don
r_d2@yahoo.com

This soup is a great way to get your kids to eat their vegetables.


Amir Thapaliya
amir_thapaliya@aol.com

I made this soup in my slow cooker. It turned out great!


Sume Aktar
asume@hotmail.com

I'm allergic to ginger, so I substituted it with turmeric. The soup was still delicious.


Ahsan Jameel
a.jameel@gmail.com

The soup was too thick for my liking. I added some more broth and it was perfect.


Monica Faries
faries.monica@gmail.com

This soup is a bit bland for my taste. I think I'll add some more ginger next time.


Jabir Ahmed
ahmedj@hotmail.com

I added a few more spices to the soup, like cumin and coriander, and it was even better.


Eze Chidera
chidera-eze@hotmail.com

This soup is a great way to use up leftover carrots and ginger.


Wasif Raza
r_wasif@yahoo.com

I love the simplicity of this recipe. It's so easy to make, yet so delicious.


Md Nafia Talokdar
n-md@hotmail.com

I followed the recipe exactly and the soup turned out perfectly. I will definitely be making this again.


Rehan Waseem
rw@hotmail.com

This soup is so good! I've made it several times already.


Saif Mohammed
saif.m5@gmail.com

I'm not usually a fan of carrot soup, but this one is a game-changer. The ginger adds a really nice dimension of flavor.


Sadbeez Othman
os@gmail.com

This soup is the perfect comfort food for a cold day. It's warm, flavorful, and filling.


Victor Femowei
v.femowei@hotmail.com

I had some leftover carrots and ginger, so I decided to try this soup. It was so easy to make and turned out so delicious! My family loved it.


Md Aslom
aslom@hotmail.com

This carrot ginger soup is a true delight! The flavors are so well-balanced, with the sweetness of the carrots and the spiciness of the ginger complementing each other perfectly. I added a bit of extra ginger for a more pronounced kick, and it turned


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