You can’t beat a great bowl of warming soup on a chilly day. Mike’s Slow Roasted Carrot and Ginger Soup might just be the soup you should be making this fall!
He was at it again, in the kitchen messing everything up driving me crazy. This is how it always goes when Mike steps into the kitchen. I know when he is done, dishes will be strewn from one end to the other, the floor will be caked in every ingredient known to man and it will taste pretty darn good!
After battling some kind of cold and wanting to warm up, this was the soup he embarked on yesterday afternoon. Only THREE hours later it was ready. What was he doing, growing the carrots? He told me he was slow roasting them to get the best flavour possible. Okay, a little impressed now. Result, a sweet carroty and spicy gingery soup.
Notes About The Soup
- I added the toasted croutons on the top to make it a bit more filling. Totally optional. The croutons are done by slicing up a baguette, drizzling them with olive oil and cooking them in a skillet for about 2-3 minutes per side. Voilà!
- If your soup is too thick, as soup can vary, just add a bit more stock and give a good stir.
And if you love this soup, you’ll love my Curried Cauliflower & Roasted Carrot Soup.
Hope you enjoy the recipe friends and I’ll see you all real soon!
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Mike’s Slow Roasted Carrot & Ginger Soup
- 2.2 lb Carrots
- 1 buld garlic
- 1 Onion roughly chopped
- 4 Tablespoons olive oil
- 1 inch piece of ginger
- 3 Cups Vegetable stock
- Sea salt
- Fresh ground black pepper
- Fresh coriander to serve
- Preheat you oven to a low heat of 200 degrees F.
- Scrub the carrots, trim ends, and cut them in half length ways. Split apart the garlic bulb into cloves and keep the skin on. Put the carrots and the garlic in a large roasting pan, drizzle with a little olive oil and put in the oven uncovered for about an hour. After an hour, take it out move around the carrots and garlic and cover and put back in the oven for 45 minutes.
- While the carrots are roasting, cook your onions. In a large stainless steel pot, add the remaining olive oil, along with the onions and ginger. Cook over high heat for about 5 minutes, until you have browned the onions. Reduce heat to medium low and continue to cook the onions for a further 20 minutes or so. Stir the onions regularly so they cook evenly. Turn off the heat when onions have cooked.
- Increase the oven to 350 degrees F and let the carrots finish roasting for just about 15-20 more minutes. Remove from oven. Take all the garlic out of their skins and discard the skins.
- Put your pot back over a medium heat and add the carrots, garlic and vegetable stock. Roughly cut the carrots up with a wooden spoon. Bring to a gentle simmer and reduce heat to low. Cover and leave to simmer for about 10 minutes. Transfer to your blender and blend in batches. Return to pot and season with a little salt and pepper.
- Serve topped with croutons and fresh coriander.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.