The humble carrot goes into the oven looking perfectly ordinary and comes out sweet, caramelized, and smelling like you’ve suddenly become the sort of person who can casually whip up a five-star soup on a weeknight.
My goal has always been to have at least three or four vegetarian meals each week. Unlike Ryan (the heroine in my latest release, Decoy in Stilettos), my reasons are simple: vegetarian meals are versatile, colourful, and delicious.
Readers who’ve already dived into Decoy in Stilettos know Ryan’s reasons, and they have everything to do with a cow named Rosebud.
Rosebud plays an important role in Ryan’s decision to swear off meat. If you’re wondering how a cow can change someone’s life, you’ll have to meet Rosebud in Decoy in Stilettos.
But I won’t spoil the story for you.
I will, however, spoil you with my roasted carrot ginger soup recipe.
Roasted Carrot Ginger Soup
Ingredients:
2 lbs carrots, peeled and chopped (I like to use heirloom carrots, but you can use any type of carrots)
1 medium onion, chopped (I use Vidalia onion)
3 TBSP fresh ginger, grated (you can adjust it to your own heat level, less or more)
2 cloves of garlic
3 cups vegetable broth (or chicken broth, whatever you have on hand)
½ cup coconut milk (you can use milk or cream)
1 TBSP olive oil
3 tsp. of turmeric
Salt and freshly ground black pepper to taste
Directions:
Preheat oven to 400
Lay carrots on a baking sheet and spritz them with olive oil, and sprinkle them with salt, then lay them on a baking sheet and roast for about 25–30 minutes, until they are tender
In a pot, add some olive oil, and sauté the onion and stir until they are soft, about 5 minutes
To the pot, add ginger, turmeric, and garlic, then cook for just 1 minute.
Then add the broth, and let it simmer at medium-low heat until the carrots are finished roasting.
Once the carrots are finished roasting, add them to the pot and simmer for about 20-30 minutes.
Make sure to taste so you can adjust the salt and pepper.
Then use a blender or an emulsifier to smooth it all out.
Stir in the coconut milk (milk or cream) and stir well.
Optional Toppings:
Diced Apples
Pumpkin Seeds
Croutons
Note: As always, you can get creative with this recipe and add your own touches.
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