Thursday, October 21, 2010
Roasted Carrot and Ginger Soup
I love making homemade soups. They are usually pretty easy and healthy. This recipe comes from one of my favorite cookbooks (I have mentioned it before) The Comfort Table by Katie Lee Joel. At first the hubby sneered at this so-called carrot soup, but after he tasted it, he was sold. This soup is rich and creamy. The combination of carrots and fresh ginger is out of this world good!
ROASTED CARROT AND GINGER SOUP
- 1.5 LBS CARROTS CUT INTO LARGE DICE (ABOUT 4 CUPS)
- 2 TABLESPOONS OLIVE OIL
- 1 TABLESPOON UNSALTED BUTTER
- 1 MEDIUM YELLOW ONION DICED
- 1 TABLESPOON FINELY MINCED FRESH GINGER
- 2 BAY LEAVES
- 1 QUART CHICKEN BROTH
- 1 TABLESPOON FRESH LEMON JUICE
- 1 TABLESPOON WORCESTERSHIRE
- 1/2 CUP PLAIN YOGURT
- MINCED FLAT LEAF PARSLEY
PREHEAT OVEN TO 400 DEGREES AND LINE A BAKING SHEET WITH PARCHMENT PAPER. TOSS THE CARROTS WITH 1 TBLS OLIVE, SALT AND PEPPER AND SPREAD IN SINGLE LAYER ON BAKING SHEET. ROAST UNTIL FORK TENDER ABOUT 20 MINUTES.
MEANWHILE IN A DUTCH OVEN OR STOCKPOT, HEAT THE REMAINING OLIVE OIL AND BUTTER OVER MEDIUM HIGH HEAT. SAUTE THE ONIONS, GINGER AND BAY LEAVES UNTIL THE ONIONS ARE TRANSPARENT, ABOUT 5 MINUTES. ADD THE CHICKEN BROTH, LEMON JUICE, WORCESTERSHIRE, 1/2 TEASPOON SALT AND 1/2 TEASPOON PEPPER, AND BRING TO A LOW BOIL. ADD THE CARROTS, REDUCE TO A SIMMER AND COOK ABOUT 10 MINUTES. REMOVE THE BAY LEAVES. USE AN IMMERSION BLENDER OR TRANSFER IN BATCHES TO A BLENDER AND BLEND UNTIL CREAMY. ADD THE YOGURT AND BLEND TO COMBINE. SERVE GARNISHED WITH FRESH PARSLEY.