My focus today was of the orange variety ~ carrot orange! I always ask for carrots in my organics order, but for some reason, I just can't seem to get them used up before they go bad. I don't mind carrots, but I don't love them. A few years ago when I was on Weight Watchers, I ate so many raw carrots that one day I thought I'd be sick if I ever ate another one!! Why I order them, I have no idea. I think it stems from my childhood ~ I grew up in a family that ate meat, potatoes and veggies most nights. Carrots and corn were two popular veggies and for some reason I feel that I always need to have them on hand.
I caught a glimpse of the carrots in my crisper this morning and decided that tonight would be the perfect evening for a roasted carrot soup. I've never made a carrot soup before and I had no idea how it would turn out, but I started pulling things out of the fridge and decided to wing it and I'm happy to report that I did good :-)
Roasted Carrot & Ginger Soup
4 c carrots, peeled and roughly chopped
2 potatoes, peeled and cubed
1 sweet onion, cut into chunks
2 cloves of garlic
1 - 1.5 tsp fresh ginger grated
1.5 - 2 tsp sea salt
2 tbsp coconut oil, melted (your favourite oil will work)
1.5 c vegetable broth
1.5 c water
pepper to taste
Heat oven to 400. Grease a large baking sheet or line it with parchment paper.
Add carrots, potato, onion and garlic into a large mixing bowl.
Add oil and 1 tsp of sea salt and mix well. Spread veggies out onto baking sheet and bake for 45 minutes making sure to flip about halfway through.
After roasting (you know how I love my carmelized veggies - the best & only way to eat 'em!)
Once the veggies are done cooking add them to a blender, together with the vegetable broth, water and ginger. Blend the soup until it is smooth. You might have to do this in a couple of batches. As you may recall, I am still using my Magic Bullet for all blending jobs - it worked, but I wish it would have pureed the soup a little smoother. I think a blender will work best for this.
Once all of the soup has been blended, pour it into a medium-sized sauce pan and heat it on medium heat until the soup is heated through. I need to warn you to be careful because mine boiled in great big huge bubbles that got some serious air. I ended up with some orange splatters on my shirt!
Add additional salt and pepper to taste. I added close to another teaspoon of salt, but as you know I am a lover of the salt shaker, so you might not need as much.
Serve and enjoy.
This might be my favourite way to eat carrots! I am surprised at just how much I enjoyed this soup. I am planning to take the leftovers with me for lunch tomorrow and I suspect it might be one of those soups that tastes even better the next day.
I hope you have a wonderful evening. If you are out at the local pub celebrating....I wish I were with you!! But alas, I'm not, so make sure you have a green beer for me!!