Carrot Ginger Soup
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied or divided by 2. This recipe makes great leftovers, and like many soups, is actually better the next day.
Ingredients
| 2 tsp. Olive oil |
| 2 lb Carrots, raw (peeled and cut into 1 inch chunks) |
| 1 large White onions (sliced) |
| 1 Tbsp. Ginger root, raw (peeled and minced) |
| 1 large Yellow bell peppers |
| 2 cups No salt added vegetable stock |
| 1 cup Water |
| 1/2 cup 2% milk |
| 1/4 tsp. Salt |
Instructions
When hot add the olive oil to the pan. Swirl to coat.
Add the carrots, onions, and ginger, and toss well.
Place the pan in the oven on the center rack and roast for 90 minutes, stirring occasionally.
While the carrots are roasting, place the bell pepper on a piece of aluminum foil on the top rack.
Allow the pepper to blacken on all sides, turning frequently, about 15-20 minutes.
Once the pepper is blackened, remove it from the oven and place it, whole, in a small paper bag. Fold the top closed and set the bag aside to allow the pepper to cool.
When the pepper is cooled, the blackened skin should slip off easily. Discard the skin, stem, and seeds and chop the pepper coarsely. Set aside.
After 90 minutes, remove the pan from the oven and place the carrot mixture in a large saucepan with tall sides.
Add the stock, water, milk, and salt, stir thoroughly, then with a stick blender, puree the soup smooth. Before serving, bring the soup to temperature over low heat, stirring frequently.
Serve topped with one-fourth of the roasted bell pepper.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a lovely sweet soup with a spicy undertone from the ginger. It is made better by the tart and savory flavor from the roasted pepper. If you use a stick blender to puree this soup it will have a bit more texture than if you use a blender. I prefer the soup with a bit of texture, and clean up after using an immersion blender is so much easier.
Remember to save the peelings from the carrots and the onion to make your next batch of vegetable stock. Save these along with mushroom stems, pepper seed pods, broccoli stems, cauliflower bits, and the like in a Ziploc bag in the freezer until you are ready to make stock.