Roasted Carrot and Ginger Soup

Delicious, warming, comforting soup.  My Roasted Carrot and Ginger soup is packed full of nutrients, making it the perfect vitamin booster this winter. What’s more, it’s super easy to make.  Homemade soup people, get into it! 😉

How do you feel about winter?  I used to hate it.  I have really bad circulation in my hands and feet, so as a kid winter was just torture for me.  I would get chilblains on almost every toe and finger.  I can still remember how painful they were.  It’s because of this I promised myself when I was grown I would move someplace warm. I would never have to worry about chilblains again.

Where do you go when you want to escape the freezing cold Melbourne weather?  Why, Queensland of course.  You know, beautiful one day… perfect the next? (Yes, I was also a latch-key kid who spent way too much time watching T.V. 🙂 )  Queensland was great, beautiful in fact.  But I only lasted two years before I decided it wasn’t for me.  No point fighting it, I’m a Melbourne girl.

I still have freezing cold hands, but the chilblains have settled down.  It may be because I wear gloves everywhere I go, no matter the outfit.  I’ve also come to appreciate the colder months.  After all, what better time to make (and eat) yummy, comforting food?

This brings me to today’s recipe – my Roasted Carrot and Ginger Soup. There’s something so cool about a big batch of homemade soup.  I feel like such a winner when I can whip up a yummy dish for today plus extra for another meal.

The sweetness of the roasted carrots paired with the warm spiciness of the fresh ginger make my tummy and my taste-buds happy.  Top it off with roasted cauliflower, pepitas and chickpeas and you’ve got yourself a nourishing and filling meal.  Try it and let me know what you think.

Roasted Carrot and Ginger Soup

Serves 6

2 tbs olive oil

1 large brown onion (chopped)

3 cloves garlic (chopped)

2 tbs ginger (grated)

1kg carrots

2 liters vegetable stock

grated zest and juice of 1/2 orange

For the topping:

1/2 small cauliflower

1 cup chickpeas (tinned or made from scratch)

2 tbs pepitas

Method:

• Start by roasting your carrots and cauliflower.  Pre-heat your oven to 200C fan-forced.  Grab 2 oven trays and line them with baking paper.
• Peel and cut your carrots into sticks, and spread them out onto one of the baking trays.
• Now cut your cauliflower into bite-size florets. Rinse them thoroughly under a cold tap.  Spread them out onto the second oven tray.
• Drizzle both trays of veggies with some olive oil and sprinkle over some salt and pepper.  Pop them both into the oven and let them cook for around 20 – 30 minutes or until golden and roastie.
• When your carrots are ready, pop them in a food processor and pulse them once or twice to break them up.  You should have a rustic, mash potato consistency.  Set aside for later.
• Now for your soup – put your olive oil into a large pot and gently heat.  Now add your chopped onions.  Cook them for around 1-2 minutes on a low-medium heat so they soften but not brown.
• Next add your garlic and 1/2 the ginger. Let them sizzle with the onions for around 30 seconds.
• Add your carrots, vegetable stock, and orange zest and gently mix to combine.
• Bring your mixture to the boil.  Reduce to a simmer and let it cook, partially covered with the lid, for around 20 minutes.  Gently stir your simmering soup from time to time.
• After 20 minutes, remove from the heat.   Add the remaining ginger and your orange juice.  Then blend with a stick blender until smooth.
• Divide your soup between 6 bowls.  Top each bowl of soup with the roasted cauliflower, chickpeas and pepitas.  Serve with some crusty bread.