Red Carrot and Ginger Soup
Have you tried our red or rainbow carrots? This recipe features our red carrots, which holds its colour beautifully no matter how its cooked. They taste every bit as sweet as our regular carrots, and pair perfectly with ginger to create a hearty, warm soup.
Ingredients:
2 LB Red Carrots, Chopped
2 Medium Onions, Chopped
2 Cloves Garlic, Minced
2 TBSP Fresh Ginger, Grated
2 TBSP Olive Oil
4 Cups Vegetable Broth
5 Cups if you like a thinner soup
1 TBSP Turmeric
1 TSP Sea Salt
1 TBSP Pepper
1 Cup Sour Cream, For Serving
Directions:
Preheat oven to 400.
Chop carrots and onions and place on a baking sheet with garlic, ginger and olive oil. Let bake for 30-40 minutes.
Remove the pan from the oven and add 1/4 cup vegetable broth. Carefully return the pan to the oven.
Change the heat to a low broil and let the veggies roast for another 10-20 minutes, or until the vegetables have a are softened.
In a large boiler, heat the remaining broth until it comes to a boil. Remove the boiler from direct heat.
Add everything from the pan to the boiler, juices included! Add salt, tumeric and pepper.
Using an immersion blender, blend the vegetables until smooth. Depending on how thick you enjoy your soup, you may need to add more broth.
Enjoy!
