Roasted carrot and ginger soup
Units
Servings
Ingredients
Soup
- 1 kg carrots, peeled and cut into 2 cm pieces rounded
- 300 g yellow onions, cut into wedges rounded
- 3 garlic cloves, unpeeled rounded
- 30 ml olive oil rounded
- 6 g fine salt rounded
- 1 g black pepper rounded
- 35 g fresh ginger, peeled and finely grated rounded
- 2 g ground cumin rounded
- 1 1/6 L low-sodium vegetable broth rounded
- 15 ml fresh lemon juice rounded
To finish
- 120 g plain yogurt (optional) rounded
- 30 g toasted pumpkin seeds (optional) rounded
Method
Method
- Heat the oven to 220°C. Toss the carrots, onions, and unpeeled garlic with the olive oil, two-thirds of the salt, and the pepper on a rimmed tray. Spread into one layer.
- Roast for 28 to 35 minutes, turning once, until the carrots are tender and browned at the edges.
- Squeeze the garlic from its skins into a soup pot. Add the roasted vegetables, ginger, cumin, broth, and remaining salt. Simmer for 10 minutes.
- Blend completely smooth. If using a countertop blender, work in batches and vent the center cap. Add water if the soup is too thick.
- Stir in the lemon juice and adjust seasoning. Serve in small bowls with yogurt and pumpkin seeds if wanted.
Make-Ahead and Storage
- Cool promptly in shallow containers and refrigerate within 2 hours. Keep for up to 4 days at 4°C or colder.
- Freeze without yogurt for up to 3 months and thaw overnight in the refrigerator.
- Reheat, stirring, until steaming throughout. Add yogurt and seeds after reheating.
Notes
- Vegetarian as written; vegan if the yogurt is omitted or replaced.
- Gluten-free when the broth, spices, yogurt, and seed packaging are verified.
- Reduce the ginger to 20 g for a milder bowl.