Roasted Carrot Soup With Ginger

4 years ago

Roasted Carrot Soup With Ginger

Blend together carrots, ginger, and a few other ingredients, and you end up with this beautiful bowl of velvety-smooth soup. And, for a fun garnish, I’ve used some fresh peas.
carrot soup dun pic


Peel the carrots. It’s important to use organic carrots. Carrots grow under the ground, so they can act like sponges  for any chemicals and fertilizers that the grass or soil is treated with.  Peeling them helps with this, but organic is safer.  Everyone knows that carrots are good for the eyes, but they are good for so much more than that.  They reduce inflammation of the mucus membranes and they relieve coughing. They are also good to reduce heartburn and increase breast milk in nursing mothers.
carrots peeled pic


Roast the carrots until they are well caramelized. This makes them taste extra sweet.
carrots roasted


Next, saute the onions, celery, ginger, and roasted carrots. You may have noticed that I use a lot of ginger in my recipes. It’s true, especially during the winter months. Ginger is warming and it helps boost your immune system, so why not add it to whatever you can…
carrots celery onion ginger pot


Add some chicken broth and let the soup simmer.
soup cooking pic


Blend it all up in a blender. Nothing works better than a Vitamix!
carrot soup blender pic


Ladle the soup into shallow bowls, and garnish each with a spoonful of fresh peas… “Peas and carrots” never tasted so good…
carrot soup dun pic


Roasted Carrot Soup With Ginger
(makes 8 cups)

2 lb carrots, peeled and cut in half
2 Tbs extra virgin olive oil plus 1 Tbs to saute the vegetables
1 large onion, diced
2 ribs celery, sliced
1 Tbs minced fresh ginger
salt and pepper
8 cups chicken broth
1/2 cup fresh green peas, for garnish

Preheat oven to 375 degrees.

Toss the carrots with 2 Tbs of the oil. Arrange them on a baking sheet so that the carrots are not touching each other. Roast until well caramelized, about 45 minutes.

In a soup pot, heat the remaining 1 Tbs of oil and add the onions, celery and ginger. Season with salt and pepper and saute, stirring, until slightly softened, about 5 minutes. Add the roasted carrots and the broth. Bring to a boil, then reduce the heat and simmer, covered, until the carrots are soft, about 1 hour. Remove the cover and let cool a little before you blend it. Pour the soup, in batches, into your blender and blend until totally smooth. When blending hot liquids, stretch a clean dishtowel across the top of the blender, instead of using the plastic top. Hold the towel tightly while you are blending, so none of the hot liquid can pop out and burn you. The towel allows some of the steam to release so that it doesn’t all build up in the blender.

Ladle soup into shallow bowls. Top each with a spoonful of peas.

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This entry was posted in soup on January 25, 2013. Edit

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