ROASTED CARROT GINGER SOUP

Creamy roasted carrot ginger soup with Mediterranean spices and fresh mint!

Cook Time: 55 mins

INGREDIENTS

• 3 lb carrots, peeled
• Extra virgin olive oil
• Salt and pepper
• 4 garlic cloves, chopped
• 1 tsp grated fresh ginger
• 5 1/2 cups vegetable broth, divided
• 1 tsp ground coriander
• 1 tsp allspice
• 1 1/2 cup heavy cream (or fat-free half and half, for a lighter version)
• Fresh mint for garnish

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.
2. Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees 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.
3. Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
4. Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
5. Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
6. Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

NOTES

• Pro Tip: For a vegan version, you may omit the fat free half and half and replace with more broth or coconut milk (although the flavor profile will change, but will still be tasty).
• Pro Tip for What to Serve with this Soup: This carrot soup is a great starter to any meal. But I often serve it for a light dinner with crusty bread (and if I'm lucky enough to have baked some fresh Challah or pita bread, even better!)  To start the meal, I usually add a big Fattoush salad (tip: when you make fattoush, make extra pita chips for the carrot soup!) If you want a heartier, more filling salad to start, try Balela Salad or Chickpea Egg Salad.
• Prepare Ahead Tip: You can make this soup ahead and simply refrigerate in a glass container with a tight-lid. It will keep well for 3 to 4 days, if stored properly. Reheat over medium heat (you might need to add more broth.) You can freeze portions of this soup, once fully cooled off, in freezer-safe glass containers. Thaw in the fridge overnight. And heat over medium heat (again, you might need to add more broth.)
• Recommended for this Recipe: Private Reserve Greek extra virgin olive oil

Original recipes from themediterraneandish.com.

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