Fresh Carrot And Ginger Soup |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 68 |
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This beautiful soup is a perfect blend of fresh ingredients and will make a great impression on guests and family alike. Ingredients:
1 pound carrots, cut in 1-inch pieces |
1/2 pound parsnips, cut in 1-inch pieces |
1 pound braeburn or fuji apples, cut in 1-inch pieces |
3 tablespoons olive oil |
1 teaspoon sea salt |
1/2 teaspoon black pepper |
1 quart vegetable broth |
1 cup water |
1 tablespoon fresh grated ginger, more to taste |
sea salt, to taste |
ground pepper, to taste |
Directions:
1. Put chopped carrots, parsnips, apples, olive oil, salt and pepper in a large bowl and toss to coat with oil.
2. Spread coated veggie and apple chunks onto a large baking pan in single layer. Roast at 400 degrees for 12 to 15 minutes until the chunks are soft and slightly browned.
3. Pour cooked chunks into a large saucepan. Add water and broth. Bring to a near boil on medium-high heat, then reduce to a simmer. Add ginger and continue to cook for about 10 minutes.
4. Remove from heat and cool for 10 minutes. Using an immersion blender blend until smooth. Add more salt and or pepper to taste. Top with garlic-ginger won-ton chips if desired.
5. Serve with fruit salad and French bread for a complete meal.
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