Roasted Carrot Ginger Soup
Nov. 1st, 2011 10:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pegkerrI spent a little over three hours making the following soup from scratch (the recipe was provided by my local co-op Seward Co-op):
Ingredients
2 lbs. carrots, peeled and halved lengthwise
1 large onion, sliced
2 cloves garlic, chopped
3-inch piece fresh ginger, peeled and chopped
6 TB Olive oil
6 cups vegetable broth, preferably homemade (I cheated and used vegetable bullion cubes)
1 cup cream
Salt, to taste (I ended up not adding any because the broth was already rather salty)
1 tsp ground coriander
1/2 tsp group cumin
pinch cayenne pepper (adjust to taste)
To garnish: 1/4 cup creme fraiche, handful chopped cilantro, 2 TB. toasted caraway seeds
Method
Preheat oven to 350ยบ F. Combine the carrots, garlic and ginger in a shallow roasting pan. Drizzle with 4 TB olive oil. Pour 2 cups of broth in the pan, cover tightly with aluminum foil, and bake until the vegetables are very tender, approximately 2 hours.
Heat the remaining olive oil in a large soup pot and add the sliced onions. Cook until the onions are translucent, and then add the coriander and cumin. Cook over low heat for about 6 minutes and allow spices to bloom. Add the roasted vegetables with broth to the onion and spice mixture along with the remaining 4 cups of broth. Season to taste with salt and cayenne pepper and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Allow soup to cool, then puree until smooth, in batches in a blender or with a hand blender. Return the soup to the pot, adjust the seasonings if necessary, and add the cream. Serve each portion dolloped with a teaspoon of creme fraiche, sprinkled with cilantro and toasted caraway seeds.
Rob's verdict, when offered a taste: "Interesting. It's not gagworthy.
Yep. They don't deserve me.
Ingredients
2 lbs. carrots, peeled and halved lengthwise
1 large onion, sliced
2 cloves garlic, chopped
3-inch piece fresh ginger, peeled and chopped
6 TB Olive oil
6 cups vegetable broth, preferably homemade (I cheated and used vegetable bullion cubes)
1 cup cream
Salt, to taste (I ended up not adding any because the broth was already rather salty)
1 tsp ground coriander
1/2 tsp group cumin
pinch cayenne pepper (adjust to taste)
To garnish: 1/4 cup creme fraiche, handful chopped cilantro, 2 TB. toasted caraway seeds
Method
Preheat oven to 350ยบ F. Combine the carrots, garlic and ginger in a shallow roasting pan. Drizzle with 4 TB olive oil. Pour 2 cups of broth in the pan, cover tightly with aluminum foil, and bake until the vegetables are very tender, approximately 2 hours.
Heat the remaining olive oil in a large soup pot and add the sliced onions. Cook until the onions are translucent, and then add the coriander and cumin. Cook over low heat for about 6 minutes and allow spices to bloom. Add the roasted vegetables with broth to the onion and spice mixture along with the remaining 4 cups of broth. Season to taste with salt and cayenne pepper and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Allow soup to cool, then puree until smooth, in batches in a blender or with a hand blender. Return the soup to the pot, adjust the seasonings if necessary, and add the cream. Serve each portion dolloped with a teaspoon of creme fraiche, sprinkled with cilantro and toasted caraway seeds.
Rob's verdict, when offered a taste: "Interesting. It's not gagworthy.
Yep. They don't deserve me.