Roasted carrot soup with cumin and ginger

Roasted and clean carrot soup

Adapted from goop.com. Oh, all you Gwyneth haters can just be quiet and go eat bland food if it bothers you. Any source of a good recipe is fine by me. I was looking for a carrot soup recipe that involved roasted carrots and decided to adapt this one, adding the cumin flavor that I like in a couple of carrot salad recipes.

Ingredients

6 large peeled carrots, divided

6 cups broth

½ teaspoon ground cumin

½ teaspoon ground ginger

1 small onion, chopped

2 large garlic cloves, minced

Method

Cut 3 carrots into coins about ½-inch thick. Place in roasting pan or baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake at 375 for about 25-30 minutes, tossing at least once during that time to make sure they cook evenly. Remove from oven when soft and slightly browned. Toss with cumin.

Meanwhile, put the stock on to simmer in a large saucepan with the ground ginger. While broth comes up to heat, cut remaining carrots into fourths lengthwise and then crosswise into ¼-inch pieces, adding to pan as you go since the carrots will take the longest to cook. Chop up onion and add to pan, then garlic. Cook about 20 to 25 minutes until carrots are tender crisp.

Combine roasted carrots in blender or food processor with broth-carrot mixture. Blend until smooth. Season to taste with salt and pepper. Note: If you’re like me and tend to reach for your stick blender for this task, no dice. Or rather, dice is all you’ll get. It takes the blender or food processor to get this soup smooth.

Rating: Tasty, and not too time-consuming. It’s not my uber favorite carrot soup recipe that I'll get around to yet this year, but it’s worth repeating.