I must admit that I love root soups, and this roasted carrot soup is no exception. I wish I could tell you that my hubby and kids thought the same thing, but really…sometimes you gotta make something you love, even if the masses don’t.
I wish you could have seen my poor little one’s face when I served up this soup for dinner. It was like I took her favorite unicorn and dipped it in mud. “I don’t like this, mommy.” She hadn’t even tried it. She wouldn’t even lick it. Poor thing. I think she had bacon and crackers for dinner.
Don’t worry, I am not starving my children. They are well fed and cared for. Even if they won’t try my carrot soup.
I like the roasted flavor of the veggies and the potato adds a little extra creaminess if you don’t want to add the heavy cream. It will still be good…if you like your soup that way! 🙂
- 2 pounds carrots, cleaned and chopped roughly
- 1 medium potato, peeled and chopped roughly
- 1 medium onion roughly chopped
- 2 Tbsp. olive oil
- 5 cups chicken stock
- 1 1/2 -2 Tbsp fresh grated ginger or 1/2 to 1 tsp. ginger
- 1 cup heavy cream
- salt to taste
- Toss carrots, potato and onion in olive oil until coated.
- Roast in the oven at 400 degrees for 25 minutes, turning regularly.
- Put chicken stock on to boil.
- Add roasted veggies and ginger and cook until soft, about an additional 10-15 minutes.
- Put into blender and blend until smooth.
- You may need to divide into smaller batches depending on size of blender.
- Put blended mixture back into pan and add the heavy cream.
- Salt to taste and serve.
- When you are roasting the vegetables, be sure to watch them so they do not char. When you blend the hot soup, be sure to do it in small batches and cover the lid with a cloth so you do not burn yourself.
- Serve with bacon, roasted chickpeas, french bread or crackers.
I have to make do, just like my kiddos with the soup. Even when I called it Halloween soup they weren’t happy. I think they were worried that I chopped up their jack-o’laterns and made them into soup.
But, I love soup, especially in the fall and winter. So, this recipe was for me: Roasted Carrot Ginger Soup!
I prefer to use fresh ginger, but don’t often keep it on hand, so you can substitute the powdered kind if you like. It has a little different flavor but will do in a pinch.
Enjoy!! What is your favorite fall soup? Let me know.
P.S. If you have any tips for carving out time, feel free to leave that as well!!
Have a beautiful fall day!