Caramelized Carrot and Ginger Soup
Carrots are a great example of a vegetable withmultiple personalities. As a child, I would only eat them raw, straight out ofmy grandmother’s garden. I had no use for peeled carrots in general, and Idetested cooked ones (thankfully I’m over that now). Roasted carrots, slightlycaramelized with a little bit of sweetener, are an entirely different experiencethan steamed or sautéed carrots. The buttery sweetness of the caramelizedcarrots makes this recipe unique compared to other carrot-ginger soups. Coconutpalm sugar is great here because it’s a low-glycemic sweetener that isreminiscent of brown sugar.
Ingrediënten
- 8 unpeeled carrots scrubbed well and cut into 1-inch chunks
- 1 small yellow onion sliced into thick rings
- 1 tablespoon coconut oil melted
- 2 tablespoons coconut palm sugar
- 2 cups vegetable broth
- ½ cup water
- 1½ teaspoons freshly grated peeled ginger
- ½ teaspoon sea salt
Instructies
- Preheat the oven to 400 degrees F.
- Place the carrots and onion in a large bowl and toss with the coconut oil and palm sugar until well coated.
- Spread the vegetables evenly on a baking pan.
- Roast in the oven for 30 minutes, or until the onions start to caramelize and the carrots begin to turn golden brown.
- Transfer the vegetables to a food processor.
- Add the broth, water, ginger, and salt and blend until smooth.
- Reheat the soup in a saucepan over medium heat and serve warm.
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