It’s amazing what you can accomplish with a simple bag of carrots. With those lovely orange gems on hand, along with a piece of fresh ginger, I decided to make a simple soup with dinner last night. Simply a puree of cooked carrots, onions and fresh ginger along with vegetable or chicken stock, ground cumin, and ground turmeric for a punch of flavor, this soup was beautiful and tasty. I love to serve a bowl of soup like this with a bit of crunch (sunflower seeds this time) and a dollop of something creamy. (a spoonful of decadent mascarpone cheese did the trick…)
(To view this recipe, click on the blue title of the blog post above*)
Roast Carrot-Ginger Soup with Mascarpone & Sunflower Seeds
Ingredients:
- 2 Tablespoons extra virgin olive oil
- 1 large yellow onion, sliced
- 1 lb. carrots, cut into 1-inch pieces
- 1 1/2-inch piece of fresh ginger, peeled and chopped
- salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoons ground turmeric
- 6-8 cups of vegetable or chicken stock
- For garnish: sunflower seeds, mascarpone cheese, sprig of fresh herbs
Directions:
- Heat the oil in a Dutch oven over medium-high heat. Add in the onions, carrots and ginger. Season with ½ teaspoon of salt and ¼ teaspoon ground black pepper. Saute for 5-7 minutes, or until the onions are tender.
- Add in the spices and the stock; bring to a simmer. Cook until the carrots are very tender—approximately 15-18 minutes.
- Puree the soup until creamy. Taste and adjust seasonings accordingly. Serve warm with a dollop of mascarpone and a sprinkling of sunflower seeds.
Tagged: carrot-ginger soup, carrots, fresh ginger, garlic, ground cumin, mascarpone cheese, onion, soup, stock, sunflower seeds, turmeric, vegetable stock, vegetarian soup
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