Wednesday, March 2, 2011

Carrot and Ginger Soup

This is carrot soup. I've posted about it before here -- but I made a modification this time. I added ginger.

Roasted Carrot Soup

8 carrots
2 ribs of celery
1/2 onion
3 cloves of garlic
Safflower oil
5-6 cups of water
2 bay leaves
1 inch ginger

Wash and chop the carrots into halves. Put them on a cookie sheet and drizzle with safflower oil. Bake at 400 until the carrots are tender. Check and flip them about halfway through.

In a stock pot, sautee the onion, garlic, and celery in a little safflower oil. Add the water, bay leaves, and salt. Bring to a boil and drop to a simmer.

Add the carrots and ginger. Simmer for just a little while. Puree everything (using your handy immersion blender -- or a real blender). Sprinkle in some cumin and paprika, and a little salt if needed.

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