Carrot Ginger Soup with Parsley
Ingredients
- 1/2 kg carrots, peeled
- 1 tablespoon olive oil
- 1 ounce ginger, peeled, finely grated, and juiced (if desired)
- Salt and pepper to taste
- 1/2 cup chopped parsley
Instructions
1. Preheat the oven to 400⁰F for 20 minutes. Scatter the carrots on a baking sheet and brush them with olive oil. Roast until tender and caramelized, about 20 minutes. Transfer the carrots to a blender with 2 cups of water.
2. Process until smooth and pour into a heavy-bottom pot. Bring to a light boil over medium heat, and reduce to simmer. Add the ginger and season with salt and pepper. Garnish each serving with some chopped parsley.
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