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Roast Carrot Soup with Ginger and Orange

Author Jeni Marinucci

Ingredients

  • 2 lb. peeled carrots
  • 1 small onion chopped
  • 3 tablespoons olive or coconut oil divided
  • 8 cups chicken or vegetable broth
  • Juice of one large orange
  • 1 tsp. orange zest
  • 1 inch piece fresh ginger grated
  • 1/2 tsp. cardomom optional
  • salt and pepper
  • pinch fresh parsley

Instructions

  1. Toss the carrots with 2 tablespoons oil and roast at 400 degrees.This can take anywhere from 45 minutes to 6 days, based on my culinary experience. Just keep checking until tender.
  2. Meanwhile, sauté chopped onion in one tablespoon of the oil. I do this in the stockpot I will cook soup in, so I have less dirty pans. (Also because most of my frying pans are hibernating under in the sandbox.)
  3. When onions have started to caramelize, add the fresh grated ginger to the pot. Quickly deglaze the mixture with the 1 cup fresh-squeezed orange juice. Stir in 1 tsp. orange zest, 1/2 tsp cardamom if desired, 1/2 salt tsp and a few cranks from the pepper grinder. Pour in 4 cups vegetable or chicken broth and bring to a simmer.
  4. When the carrots are completely softened, remove them and all of the delicious little caramelized bits from roasting pan and add them to the soup pot. Simmer until carrots are completely soft and and then use a hand stick blender or some such blending device to puree the mixture. Then add up to an additional 4 cups broth to reach the desired consistency. Return to low simmer. Finish with 1 tbsp fresh chopped parsley.