Warm Up Wednesday!
Katryna has cooked up some heart warming goodness!
Roasted Carrot Ginger Soup
3-4 cups of roughly cut carrots
1 onion roughly chopped
3-4 gloves of garlic
3 tablespoons of grated ginger
Salt and pepper
4 cups of vegetable stock
1 cups of heavy cream or coconut milk
Preheat the oven to 425°F.
Arrange the carrots, onions and garlic on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper, hot paprika and drizzle generously with olive oil.
Roast in the 425°F. heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
Once done put the cut carrots into your pot on the stove and add the ginger, cinnamon, cloves and nutmeg.
Pour in 4 cups of the broth. Bring to a slow boil and simmer for 15 min. Stirring occasionally.
Turn the heat to medium-low and use and immersian blender and blend until the soup is your desired consistency.
Once blended stir in the heavy cream (or coconut milk). Once heated through, remove from the stove.
Transfer to serving bowls and serve with your favourite rustic bread.