Fall Time Soup: Flavorful Roasted Carrot Ginger Soup
Have you had gazpacho or a chilled soup? It’s usually a warmer season kinda thing, but I love it in the summer and winter. I’m that person that loves ice cream in the dead of winter lol.
I made a beautiful carrot ginger soup that I think can be served hot or cold. I love it because the ginger warms you up anyway so having it cold doesn’t bother me a bit. You can certainly enjoy it warm but I had it for lunch out of the container! Also it’s wonderfully paired with some basil.
Some recipes say to cook the carrots in a boiling pot, but I think that defeats the purpose of bringing out the sweetness of carrots. I roasted the carrots first and add them into a sautéed mix of onion and garlic. Add in salt, pepper, and my favorite spice to carrot dishes – harissa.
This is a dairy free option, but if you wanted to make your soup creamy, you can add about a cup of cream or choice of milk (nut milk if you want to keep it DF).
Once the veggies are melded into the soup mixture, you ladle it into a blender, blitz it until the soup is to your liking and you can enjoy it right then and there! I LOVE soup but I don’t make it often enough, I have a feeling this season will be much different!
Roasted Carrot Ginger Soup
A very simple roasted carrot and ginger soup, made gluten and dairy free!
- 1/2 inch knob of ginger (grated)
- 8 peeled carrots (or 400 grams)
- 1/2 whole onion (chopped finely)
- 1/2 tsp garlic (chopped finely, or minced)
- 1/2 tsp harissa
- 2 tbsp olive oil
- 1 cube chicken bouillon (omit if using chicken shot)
- 1/2 liter water (or chicken stock)
- 1/2 tsp salt/pepper
Roast Carrots
Peel the skin off carrots and slice into 1/4 inch thickness
Onto a baking sheet, toss the carrots in 1 tbsp of olive oil and garlic powder and spread evenly. Bake in a 375 degree Fahrenheit for 20 minutes
Soup base
Saute onion and ginger in 1 tbsp of olive oil over medium heat until onions are translucent
Add in 1/2 liter of water and a bouillon cube (if using chicken stock, skip water and bouillon cube) until mixture is boiling
Add in optional creamer at this point
Toss in roasted carrots and mix for a few minutes, add in the harissa spice, salt and pepper
Blend the soup
Optional to let the soup cool – as long as you're careful to transfer the soup mixture into the blender and cover the top well, you will be fine
Ladle the soup mixture into the blender carefully, you may opt to split the batches into two, but I was able to do this in one whole batch
Blend on high for 30 seconds, check the texture and taste. Add in 1/2 cup of liquid (creamer or stock) if you want the soup more thin. Extra dashes of salt and pepper here are a good measure of taste as well.
Once this is blended well, pour into a glass container and let it cool before you put it in the fridge, or you can enjoy right away!
PRO TIPS:
- This recipe is made dairy free, however you can add in your cream while making your soup base, or you can add in your nut milk of choice to keep it creamy. I imagine a coconut milk would taste rather delicious!
- Add in additional spices, like oregano or thyme to amp up the flavor, 1/2 tsp each.
Let me know if you give this a try, would love to hear what you think!
Love,
Rina
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