-Mae West
Happy Saturday! I hope you have a wonderful weekend! Today's soup recipe is a bit unusual, but it is very tasty. I add crispy wonton noodles to the soup when I eat it instead of crackers for a different flavor. Enjoy!
Carrot & Ginger Soup
Servings: 17 cups
Ingredients:
* 3 Lbs. baby carrots
* 2 Tbsp olive oil
* 1 tsp rosemary
* 1 tsp parsley
* 2 Tbsp olive oil
* 2 medium onions, peeled, diced
* 2 Tbsp ginger root, chopped
* 64 oz vegetable stock
* 32 oz carrot juice
* 2 Tbsp sesame oil
* 1/4 cup hoisin sauce
* 1 Tbsp kosher salt
Equipment Needed:
* Baking sheet
* Stockpot
* Handheld blender
Directions:
1.) Preheat oven to 450 degrees.
2.) Toss carrots with olive oil, rosemary & parsley in large bowl.
3.) Spread carrots in a single layer on baking sheet.
4.) Roast carrots on center rack of oven 30-45 min, until lightly browned and tender.
5.) Set aside.
6.) Pour olive oil into stockpot and heat on medium.
7.) Stir in onions; cook 10 minutes.
8.) Add ginger; cook, stirring, about 2 min.
9.) Add roasted carrots and vegetable stock to pot.
10.) Bring to a boil; simmer 10 min.
11.) Mix in carrot juice.
12.) Carefully puree soup with handheld blender until smooth.
13.) Add sesame oil, hoisin sauce, and salt.
14.) Stir well and simmer 5 min.
15.) Serve warm.
"There was an Old Person in gray,
Whose feelings were tinged with dismay;
She purchased two parrots,
and fed them with carrots,
Which pleased that Old Person in gray."
-Edward Lear
Have a great day and remember: Go Ahead & Indulge!
