ROASTED CARROT GINGER SOUP
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
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
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Shajamal Shak
[email protected]I can't wait to try this soup! It looks so delicious.
Ellis Habadah
[email protected]This soup is so easy to make, I can even do it on a weeknight.
D Land
[email protected]I'm always looking for new and exciting soup recipes. This one is definitely a keeper.
Jimcaale Xasan
[email protected]This soup is the perfect way to warm up on a cold winter day.
Shukirrah laurent
[email protected]I love the vibrant orange color of this soup. It's so inviting.
Ray Da Don
[email protected]This soup is a great way to get your kids to eat their vegetables.
Amir Thapaliya
[email protected]I made this soup in my slow cooker. It turned out great!
Sume Aktar
[email protected]I'm allergic to ginger, so I substituted it with turmeric. The soup was still delicious.
Ahsan Jameel
[email protected]The soup was too thick for my liking. I added some more broth and it was perfect.
Monica Faries
[email protected]This soup is a bit bland for my taste. I think I'll add some more ginger next time.
Jabir Ahmed
[email protected]I added a few more spices to the soup, like cumin and coriander, and it was even better.
Eze Chidera
[email protected]This soup is a great way to use up leftover carrots and ginger.
Wasif Raza
[email protected]I love the simplicity of this recipe. It's so easy to make, yet so delicious.
Md Nafia Talokdar
[email protected]I followed the recipe exactly and the soup turned out perfectly. I will definitely be making this again.
Rehan Waseem
[email protected]This soup is so good! I've made it several times already.
Saif Mohammed
[email protected]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
[email protected]This soup is the perfect comfort food for a cold day. It's warm, flavorful, and filling.
Victor Femowei
[email protected]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
[email protected]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