Roasted carrot soup

By • November 14, 2016 0 Comments

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Author Notes: This is ease soup to make. I served this in espresso cups at cocktail party not long ago. But I just made for diner and served with Fresh turmeric salsa (that I love) from Ali Slagle.anka

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Serves 4

  • 500 grams carrot (4-5 medium), large dice
  • 2-3 tablespoons oil
  • 120 grams red onion (1 medium), sliced or quartered
  • 3 cups vegetable stock or chicken stock
  • 15 grams fresh turmeric (one finger), sliced
  • 15 grams fresh ginger (walnut size), sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon salt
  1. Peel and dice carrots slice onion in to 3-4 pieces, mix with 2-3 tbsp oil, place in single layer on baking sheet and roast for 35-40 minutes at 400 degrees F.
  2. Place roasted carrot and onion in the saucepan; add vegetable stock or chicken stock, turmeric, ginger, salt and cinnamon. Let boil for 10-15 min.
  3. Let cool slightly and pure.
  4. Place back in to saucepan; reheat and adjust seasoning if needed.

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