Spicy Carrot Ginger Soup
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
4 servings
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Course
Soup
Spicy Carrot Ginger Soup
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A carrot soup filled with the flavors of ginger and lime and spiced up with red pepper flakes.
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Ingredients
- 2 pounds carrots peeled and trimmed
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 medium leek white and light green parts only, coarsely chopped and cleaned
- 1 tablespoon freshly grated ginger
- 1/8 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- Zest and juice of 1 lime
- salt and pepper
- sour cream optional
Instructions
- Preheat the oven to 400F.
- Cut the carrots in half, then halve them lengthwise. Put them in a large bowl, along with 3 tablespoons of extra virgin olive oil, the thyme, salt and pepper. Toss to coat the carrots. Transfer them to a baking sheet and roast in the oven until they begin to brown, 45 to 50 minutes, turning half way through the cook time. Remove from oven.
- In a large saucepan, heat the remaining 3 tablespoons of olive oil. Add the leek and saute until aromatic, 3 to 5 minutes. Add the ginger and red pepper flakes, stir to combine, and cook for an additional minute.
- Add in the roasted carrots and vegetable broth. Bring to a simmer over medium heat; let simmer for 8-10 minutes. Turn the heat to low, cover, and simmer an additional 20 minutes. Remove from heat and let come to lukewarm.
- Working in small batches, transfer the mixture into a blender or food processor and process until smooth. Return the mixture to the pot and bring back to the desired serving temperature. Add the lime zest and juice and season to taste with salt and pepper. Serve with sour cream, if desired.
Notes
- recipe from Poor Girl Gourmet
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