The secret in this recipe is roasting the vegetables first. It makes all the difference. It's the perfect soup for a family weeknight dinner or as an elegant first course if you're entertaining. It will impress - every single time. There's a few other beautiful reasons to make this too. It's very low in fat. And if you want, you can make it vegetarian, vegan or dairy free. Plus, and always most importantly, the flavors simply sing. And that's all I really ask of my food.
Roasted Carrot, Onion and Ginger Soup
Serves 6-8
3 Tbsp. extra virgin olive oil
20 oz. carrots, peeled and cut into 2" pieces
2 large vidalia or other sweet onions, peeled and coarsely chopped
4 garlic cloves, peeled and left whole
1 2-inch piece of fresh ginger, peeled
4 cups of chicken broth (feel free to use veggie stock)
1 Tbsp. fresh thyme leaves, chopped or 1/2 tsp. dried thyme leaves
Salt & pepper to taste
Chopped chives or parsley
An elegant garnish (optional, but who doesn't love elegant garnishes?)
1/4 cup creme fraiche or sour cream mixed with 2 Tbsp. cream and 2 tsp. freshly grated orange zest
Preheat the oven to 375 degrees Fahrenheit
In a heavy, medium saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, garlic and ginger. Cook gently for 10 minutes, covered, stirring occasionally. Remove lid and place in preheated oven. Roast for about 45 minutes, until the vegetables are soft, yummy and a little caramelized. Carefully remove pot from oven and add the chicken broth, thyme and salt and pepper (to taste). Bring to a boil, then reduce the heat and simmer on low, covered for 30 minutes. Working in batches, puree the soup in the blender or food processor. Adjust the seasonings if necessary. Ladle into bowls. Sprinkle on some of the chopped chives or parsley. And if you're knocking everyone's socks off, drizzle some of that pretty elegant garnish in the center of each bowl.
Thank you! Thank you! Thank you!
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