Print Recipe
Creamy Roasted Carrot and Ginger Soup
servings: 2
total time: 1 hour
recipe by: Frankie
Ingredients
- 2 lbs carrots
- 2 TBSP olive oil
- 2 cloves minced garlic
- 2 tsp minced ginger
- 4 cups chicken broth
- 1 cup half & half
- salt and pepper
- sliced scallions(garnish)
Directions
- Preheat oven to 400°F.
- Peel carrots and place on a baking sheet. Drizzle carrots with the olive oil and turn carrots to coat all over. Generously season with salt and pepper and roast in the oven for 45 minutes turning over halfway through.
- Remove carrots from oven and let sit for a few minutes to cool.
- Cut carrots into chunks and place in a blender or food processor with the garlic, ginger and 3 cups of the broth. Carefully pulse until mixture is smooth.
- Pour mixture into a pot over medium heat and stir in remaining cup of broth and the half & half. Season with salt and pepper to taste.
- Heat until warm and serve topped with sliced scallions.
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