Roasted Carrot & Ginger Soup

If you read my blog you know as a fact that I am a soup lover. For those of you who are just tuning in, I am, as a fact, a soup lover! I don’t discriminate against hot or cold during the alternating seasons. Yeah, I think soup is good anytime, year round.

In preparation for a juice cleanse I would like to do (need to buy a juicer) and as a “detox” from all the deliciously horrible things I ate in Nola, I have been trying to stick to a raw foods diet…or eating clean…or whatever.  Ha. I don’t think that Taverna brunch could be considered raw… I will, however, classify wine and mimosas as juice!  Back on topic. Eating clean. God I hate that term. Looking over my cousin’s meal plans from her juice cleanse, one caught my eye- a roasted carrot soup! Honestly, I only like carrots raw, in stir fry, carrot cake, and carrot souffle. The word roasted changes matters. I don’t think I had ever had roasted carrots before. This recipe is a little bit more on the dirty side of eating!

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Ingredients 

4 large carrots, chopped

5-10 garlic cloves, the more the better in my opinion!

1/2 large sweet potato, chopped

2 tbs fresh ginger

the juice of 1/2 lemon

1 1/3 cups skim milk

1/2 cup chicken or vegetable broth

2 tbs flour

2 tsp chipotle powder

sea salt and fresh pepper to taste

1/2 tsp ground mustard

3 tbs coconut oil

(optional) garnish: 1 jalapeno and 1/2 white onion sauteed in 1 tbs butter

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The Process

1. Preheat over to 350 degrees.

2. Peel garlic cloves and chop your carrots and sweet potato. I like to leave the skin on my sweet potatoes for that extra fiber! Carefully peel and chop your ginger. Watch out for those fingers! For some reason it’s always a close call when fresh ginger is involved!

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3. Toss your garlic and chopped veggies in coconut oil and lemon juice. Season with mustard, chipotle, and salt and pepper. I think the chipotle and mustard together do an adequate job of contrasting the carrot’s sweetness and complimenting the earthiness of the sweet potato.

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4. Roast your vegetables in the oven for about 50 minutes, tossing intermittently. Your kitchen should smell like Thanksgiving! Yum!

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5. Whisk together you flour, chicken or vegetable broth, and 1/3 cup skim milk.

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6. If you want to add something extra, thinly slice and saute a jalapeno and onion half. You’ll be glad you did!

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7. When the vegetables are finished, transfer to a blender with the flour, milk, and broth mixture. Blend, slowly add in the remaining milk, season with salt and pepper, and blend some more. Transfer to bowls and serve!

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I made some flat bread to go with because I was a carb fiend last week! Well, I crave carbs a majority of the time. I’d say this soup is guilt free for the most part! The ginger gives it a bit of an Asian flair! I ate my leftovers cold the next day. Carrot and ginger gazpacho!

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So tell me, are y’all soup time all the time fans? Or do you prefer winter|hot & summer|cold?

Hope your week is getting off to a great start!

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5 thoughts on “Roasted Carrot & Ginger Soup

  1. Pingback: Soup Making | Gourmet Foodnet

  2. Yay! I’ve got all those ingrediants just sitting around looking for some excitment in their lives. Thanks Annie!

  3. Just made this… WOW! Best carrot-ginger soup recipe I’ve tried. Roasting the veggies makes all the difference. And the lemon and chipolte work so well together… I never would have thought to add! Added the jalapeno and onion… WOW, so good! Thank you!

    • You are so welcome! Glad you liked it! I am sure jalapeno and onion were the nicest addition, too! I feel like roasting + chipotle bring out the earthiness!

      XOXO

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