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Mike's Slow Roasted Carrot & Ginger Soup

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!
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Soup
Cuisine: North American
Keyword: carrots, ginger
Servings: 4 servings
Calories: 246kcal
Author: Julia Pinney

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition Facts
Mike's Slow Roasted Carrot & Ginger Soup
Amount Per Serving (1 bowl)
Calories 246 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 879mg38%
Potassium 838mg24%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 14g16%
Protein 3g6%
Vitamin A 42053IU841%
Vitamin C 17mg21%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.