8. Recipe of the Month

Carrot Ginger Soup with Parsley


  • 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


    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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