Maple Roasted Carrot Soup
Roasted carrots add depth to the flavor of this thick and slightly sweet carrot soup.
Servings 4 people
Cost 5
Equipment
- blender
Ingredients
- 1 pound baby carrots
- ⅓ cup chopped onions
- 2 cloves garlic
- 1 inch piece of peeled ginger, roughly chopped or ginger from tube
- 1 tablespoon olive oil
- ¼ teaspoon salt, plus more to taste
- 3 tablespoons maple syrup
- 4 cups chicken or vegetable broth
- 1 tablespoon butter (or omit and use olive oil)
- black pepper to taste
- red pepper or ground Szechuan pepper to taste
- Greek Yogurt (optional)
Instructions
- Preheat oven to 425 degrees F.
- Spread carrots, onions, garlic and fresh ginger in a large pan or on a rimmed baking sheet. Sprinkle with salt and drizzle with olive oil. Roast for 20 minutes. Remove from pan, drizzle with maple syrup and roast for another 18 to 25 minutes. Toss vegetables with butter.
- Add about half of the broth to the blender, then add roasted vegetables. If you are using ginger from a tube or anything other than fresh ginger, add it as well. Also, be sure to let the mixture cool a little before you puree it. If your vegetables are hot and your broth is room temperature, this should only take about 5 minutes.
- Puree soup. Transfer to a large pot and heat.
- To serve, spoon into bowl and serve as is, or add a spoonful of Greek yogurt to each bowl for a little protein.
Immersion Blender Method
- To make with an immersion blender, follow the directions as written, but empty roasted vegetables and broth into a large pot. Use the immersion blender to puree, then heat.
