Saturday, March 23, 2013

Roasted Carrot & Cauliflower Ginger Soup

7 Carrots - Peeled - Split in half
1 Whole Cauliflower - Cut into florets
4 tbsp Extra Virgin Olive Oil (EVOO)
1 1/2 tbsp Salt
1/2 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tsp Grated Ginger
1/2 tbsp Curry Powder
5 Cups Chicken (or Veggie) Stock
1 Cup Water

Preheat oven to 450 degrees.  In a sheet pan lined w/ foil add the carrots and cauliflower.  Coat in the EVOO, 1/2 tbsp salt, pepper, onion powder, garlic powder.  Mix together and spread out on an even layer.  Cook for 45 minutes, flipping over 1/2 way through.

In a large pot heat up chicken or veggie stock to a simmer.  Add in carrots, cauliflower, curry & ginger.  Simmer 10 minutes.  With an immersion blender (or blender or food processor) blend soup till smooth.  Add about 1 cup of water to thin out the soup a bit.  Taste to adjust seasoning.  I had to add in 1 tbsp of salt but yours may differ.  Simmer about 10 minutes and serve.

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