Roasted Carrot and Ginger Soup

By cprzybyl

High in antioxidants and vitamin A, this tasty and healthy soup is a standby at my house. Roast the carrots first to make them really sweet, then puree with ginger and stock. This soup freezes really well, so you can make a big batch and enjoy leftovers another night.

Ingredients

• 4 cups carrots (about 1 1/2 pounds), peeled and cut in large dice
• 1 tablespoon olive oil, plus 1 tablespoon
• 1 tablespoon unsalted butter
• 1 onion, diced
• 1 tablespoon fresh ginger, finely minced
• 2 bay leaves
• 4 cups low-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup plain yogurt
• Fresh parsley, minced, for garnish

Details

Servings 4
Adapted from cbsnews.com

Preparation

Step 1

Roasting carrots brings out all of their sweetness. For this soup, I added some ginger for a spicy contrast and the bay leaves and worcestshire sauce makes a rich backdrop of flavor. By using plain yogurt instead of heavy cream, it still has a creamy texture without all of the fat.

Preheat oven to 400 degrees F.

Toss the carrots with the one tablespoon olive oil, season with salt and pepper, and spread on a parchment-lined baking sheet. Roast until fork tender, about 20 minutes.

Meanwhile, in a stock pot or Dutch oven, heat the remaining one tablespoon olive oil and butter over medium-high heat and saut�nions, ginger, and bay leaves until onions are translucent, about 5 minutes. Add chicken broth, lemon juice, Worcestershire, salt, and pepper and bring to a low boil. Add carrots, reduce to a simmer and cook about 10 minutes. Remove bay leaves. Use an immersion blender or transfer to a blender and blend in batches until creamy. Add yogurt and blend to combine. Serve garnished with fresh parsley.