Creamy Carrot Ginger Soup With Roasted Potatoes Recipe

Name: Creamy Carrot Ginger Soup With Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy Carrot-Ginger Soup; 2 tablespoons extra virgin olive oil; 1 large onion, cut into medium dice; 1 teaspoon salt; 2 pounds carrots, peeled and cut into 1/2 inch rounds; 5 cups water; 1/2 medium potato, peeled and cut into medium chunks; 1 teaspoon lemon juice; 1 1/2 teaspoons ginger juice; Roasted Potato Garnish; 1 cup potato, cut into small dice; 1 tablespoon extra virgin olive oil; 1 teaspoon salt; 1/4 teaspoon freshly cracked black pepper

Servings: persons

Creamy Carrot-Ginger Soup
2 tablespoons extra virgin olive oil
1 large onion, cut into medium dice
1 teaspoon salt
2 pounds carrots, peeled and cut into 1/2 inch rounds
5 cups water
1/2 medium potato, peeled and cut into medium chunks
1 teaspoon lemon juice
1 1/2 teaspoons ginger juice
Roasted Potato Garnish
1 cup potato, cut into small dice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper

1
In a medium pot, heat oil over medium heat. Add the onions and salt, and cook until onions are softened and translucent, (about 5-8 minutes).
2
Add the carrots, cover pot and cook over low heat for 5-6 minutes. Stir occasionally to prevent browning.
3
Add water and potatoes to pot, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 25 minutes, covered, until carrots are very tender.
4
Allow the soup to cool slightly, and add to a blender. Blend until soup is smooth and creamy, adding additional water if necessary to desired consistency. (This can also be done with an immersion blender or in a food processor if you don't have a blender).
5
Add lemon and ginger juice. Season with salt and pepper to taste. Serve with potato garnish (see recipe below).
6
Preheat oven to 350u00b0 F.
7
Combine potatoes, olive oil, salt and pepper in a bowl. Transfer mixture to a parchment-lined baking sheet.
8
Roast potatoes in the oven for approximately 30 minutes or until brown and crispy, stirring occasionally for even cookie.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Creamy Carrot-Ginger Soup, 2 tablespoons extra virgin olive oil, 1 large onion, cut into medium dice, 1 teaspoon salt, and more.

Yes, Creamy Carrot Ginger Soup With Roasted Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Carrot Ginger Soup With Roasted Potatoes

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