Ingredients
- 1 pound carrots, peeled and cut into ½ inch chunks
- 1 medium, or ½ large onion, cut half
- 1 garlic clove, unpeeled
- 1 tablespoon olive oil
- Salt
- White pepper
- 6 cups vegetable stock
- 1½ tablespoons grated fresh ginger
- 1 bay leaf
- 1 teaspoon chopped fresh Italian parsley
- 4 teaspoons sour cream (optional)
Recipe Description
So, it’s January and if you’re like me, all you’re reading is, detox, cleanse smoothie, etc. This is my contribution, roasted carrot ginger soup.
This soup gets flavor from a couple of different techniques. Firstly, the homemade vegetable stock (recipe), it is so important that this ingredient has as much flavor as possible, that transfers flavor to the soup. Secondly, roasting the vegetables gives huge flavor by browning and adding a lot of natural sweetness, especially roasted garlic, because who likes boiled vegetables?
