Roasted Carrot Soup
Course:
Dinner
Ingredients
- 1 tablespoon Olive Oil
- 680 grams Carrot
- 2 cloves Garlic (large ones)
- 1⁄2 teaspoons Fresh Ginger
- 600 millilitres Vegetable Stock (divided)
- 1⁄2 teaspoons Allspice
- 120 millilitres Milk
Steps
- Preheat the oven to 200 degrees C fan.
- Arrange the carrots in an oven-proof dish. Season lightly with salt and pepper and drizzle generously with olive oil. Roast for 25 minutes.
- Then flip and roast until the carrots are fork tender and nicely caramelized, about 20 minutes more.
- Remove from the oven and set aside to cool.
- When the carrots are cool enough to handle, cut into chunks and place in a large food processor or blender. Add the garlic, ginger and about half of the stock. Puree until the mixture is smooth.
- Transfer the carrot puree to a heavy cooking pot. Add the allspice and remaining stock, until the desired consistency is reached. Place the pot on medium heat and watch carefully as the soup bubbles. Stir occasionally until reduced slightly, 10 to 15 minutes.
- Turn the heat to medium-low and stir in the milk. Once heated through, remove from the stove.
- Transfer to serving bowls and enjoy!
Source: https://www.themediterraneandish.com/roasted-carrot-soup/#wprm-recipe-container-10485