Roasted Carrot Ginger Soup
Happy New Year, friends! It’s the second week of January and I’m already feeling the winter blues set in. I didn’t even post last week—the first of the year—because I couldn’t get it together. Which is strange because I love New Year’s Eve and the promise of a clean slate! But somehow, no matter how hard I try to combat it, the post-holiday slump hits me. The decorations are gone, the cookies have been eaten, and I’m looking at months and months of cold weather. Even though I love a good snow storm, I mostly just want to throw the covers over my head and hibernate until May.
So, to kick off 2018 with a bang and to banish the winter blues, I thought I’d share a favorite recipe for Roasted Carrot and Ginger Soup. My mom actually made this soup as a first course for Christmas back in 2007 and I’ve been dreaming of it ever since. Elegant enough for a dinner party but homey enough to enjoy in your pajamas, this root-based soup is now a staple in my house. The roasted carrots and parsnips give the soup a hearty base and the addition of ginger and cayenne lend a welcome punch. It’s also super healthy and SO SIMPLE to put together as long as you have a little time on your hands to roast the vegetables. One bite of this on a frigid evening, and I feel instantly reenergized, even if only for the night. Hope it does the same for you!
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Roasted Carrot + Ginger Soup
Serves: 4-5
Prep Time: 10 minutes
Cook Time: 45-55 minutes
Ingredients:
1 ½ lbs carrots, peeled and halved lenghtwise
1 lb parsnips, peeled and quartered lengthwise
1 large sliced onion
3-inch piece of ginger, peeled and chopped
6 tablespoons butter
3 tablespoons dark brown sugar
8 cups chicken broth
1/8 teaspoon cayenne pepper
salt and pepper to taste
¼ cup crème fraîche or sour cream
snipped chives for garnish
Directions:
Preheat oven to 350*
Combine parsnips, carrots, onions, and ginger in a shallow roasting pan, dot with butter, sprinkle with brown sugar. Pour two cups chicken broth in pan and cover with foil; bake until tender, about 1-1 ½ hours. Transfer to large pot and add remaining 6 cups broth, salt, pepper, and cayenne pepper. Bring to a boil, reduce heat and simmer partially covered for 10 minutes. Use an immersion blender to puree soup. Serve hot with a teaspoon of crème fraîche or sour cream and sprinkle with chives.
