Creamy Roasted Carrot Ginger Soup
The recipe makes a delicious creamy carrot and ginger soup that is perfect as a starter or a light lunch. If serving for lunch then serve with a crusty bread for a vibrant and healthy lunch.
Servings: 3 servings
Calories: 175kcal
Ingredients
- 550g carrots peeled weight
- 1 large red onion
- ½ teaspoon salt
- 2 tablespoon olive oil extra virgin
- 3 cloves garlic
- 3 inch piece ginger
- 1 vegetable stock
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoon crème fraiche
- 4 tablespoon cress or microgreens
Instructions
- Preheat the oven to gas mark 6/400oF/200oC. Cut your washed and peeled carrots into slices and spread out them out on a roasting tray. Slice the onions and spread around the carrots then sprinkle some salt and drizzle 1 tablespoon of olive oil onto the carrots and onions. Bake for 35 to 40 minutes or until the carrots and onions are cooked and begin to caramelise.
- While the carrots are roasting, start preparing the soup base by adding 1 tablespoon of oil to a medium sized saucepan and placing the pan on a medium heat. To the pan, add the garlic and ginger and cook for around 4 minutes or until they have softened.
- To the pan, add 550ml of boiling water measured from the kettle then add the vegetable stock and stir until it dissolves. Mix in the black pepper and paprika then cover the saucepan with the lid and allow to simmer on a low heat for 5 minutes. After 5 minutes, turn off the heat and allow to cool for 10 minutes. Once the carrots are roasted remove them from the oven and allow them to cool for 10 minutes.
- To a blender, add the carrots and soup base and blend to a purée. Pour the purée back into the saucepan then stir in the creme fraiche. Allow the soup to simmer on a low heat for 10 minutes. This soup tends to splash once pureed so place a cover on the saucepan. After 10 minutes, turn off the heat and allow the soup sit for 5 minutes then serve with a handful of cress.