Creamy Roasted Carrot Ginger Soup
This roasted carrot and ginger soup is creamy, delicious and perfect to serve as a starter or a light lunch. Serve with a crusty bread for a vibrant and healthy meal.
Servings: 3 servings
Calories: 175kcal
Ingredients
- 550g carrots peeled weight (rinsed, peeled and sliced)
- 1 large red onion (sliced)
- ½ teaspoon salt
- 2 tablespoon olive oil extra virgin
- 2 cloves garlic cloves (chopped)
- 2 inch piece ginger (peeled and chopped)
- 1 vegetable stock cube and 500ml hot water or 500ml of ready made stock or broth
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoon crème fraiche
- 4 tablespoon cress or microgreens
Instructions
- Preheat the oven to gas mark 6/400oF/200oC/190oC fan and line a tray with foil or parchment paper. Arrange the carrots and onions on the baking tray then sprinkle on the salt and drizzle 1 tablespoon of olive oil onto them. Roast the vegetables for 35 to 40 minutes or until they begin to caramelise then set them aside to cool.
- Add 1 tablespoon of oil to a medium sized saucepan and place the pan on a medium heat. To the pan, add the garlic and ginger and cook for around 2 - 3 minutes or until they soften. Pour in the vegetable stock then mix in the black pepper and paprika. Cover the saucepan with a lid and allow to simmer on a low heat for 5 minutes.
- To a blender, add the carrots and vegetable stock then blend to a purée. Do this in batches if your blender is small. Pour the purée back into the saucepan then stir in the creme fraiche.
- Allow the soup to simmer on a low heat for 10 minutes. This soup tends to splash once pureed so place a cover on the saucepan. After 10 minutes, turn off the heat and allow the soup sit for 5 minutes then serve with a handful of cress.