Roasted Carrot Ginger Soup

We’ve had snow here already, yep, snow!  That means that it now official soup season.  This recipe is easy to make and usually I always have carrots in the fridge.  My kids loved this soup too. I would serve this with some homemade bread to round out the meal and top with roasted chickpeas or homemade croutons.

MAKES 4 SERVINGS


INGREDIENTS

  • 2 cups carrots, roughly chopped
  • 1/2 small yellow onion, roughly chopped
  • 3 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 can (400mL) full-fat coconut milk
  • 2 cups water
  • 1 organic vegetable bouillon cube (I used GoBio!)
  • 1 T finely grated ginger or 1.5 teaspoons powdered ginger (I would do it according to your taste)
  • salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 350 F.  Line a baking sheet with parchment paper.
  2. In a large bowl, toss the carrots, onion and garlic with olive oil. Spread on a single layer on a cookie sheet.
  3. Roast the vegetables until they are tender, approximately 30 minutes.
  4. Transfer the vegetables to a large pot.  Add in the coconut milk, water, bouillon cube and ginger (start with 1 teaspoon).
  5. Bring to a low simmer and cook uncovered for 20 minutes
  6. Puree the soup in a blender (an immersion blender is okay but it won’t make it as smooth as a blender).
  7. Put back into pot and season to taste.

 

Creamy Cauliflower Soup

The temperature is dropping and fall is coming, so soup and warm bread is often on my mind. Just like most of my recipes, this dish came out of having to use leftovers (the cauliflower) in my fridge. It is a rich soup, so I would suggest having it as an appetizer or side.

This recipe is quick to make as you throw everything into one pot to cook, and just use a blender to make it smooth. If you have a Vitamix or other high-powered blender, you can even skip soaking the cashews.

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