Roasted Honeyed Carrot and Ginger Soup
Total time
Author: Ev
Recipe type: Soups
Serves: 6
- 1kg carrots cut roughly into finger length pieces
- 1 tsp cumin
- 1 onion cut into eighths
- 2 garlic cloves
- 2cm piece of stem ginger, remove the skin and cut into strips
- 2 tablespoons sunflower oil
- 1 tablespoons honey/or agave syrup
- 1 ltre chicken or vegetable stock
- a squeeze of lemon juice
- salt and freshly ground black pepper
- Preheat oven to 200ºC/425ºF .
- Chop carrots into finger length pieces, and cut the onion into eighths.
- Peel ginger and cut into pieces, and put the garlic in whole.
- Dust with the cumin.
- Place all the above in a large roasting pan and add honey or agave syrup and sunflower oil.
- Roast in the oven for 45 mins until golden, stirring occasionally to coat the vegetables.
- Cool slightly and scrape all the sticky pieces into a liquidizer or blender.
- Add half the stock and liquidize until smooth.
- Return the liquidized vegetables to a large pot, add remaining stock.
- Squeeze lemon juice and add salt and pepper to taste. Correct your seasoning to your taste.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/healthy-roasted-carrot-and-ginger-soup-2/
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