Sunday, June 16, 2013

Roasted Carrot & Cauliflower Ginger Soup 2

7 Carrots - Peeled – Cut into 1 inch pieces
1 Whole Cauliflower - Cut into florets
1 Med. Onion – But into 4 pieces
5 Garlic Cloves – Smashed & Peeled
4 tbsp Extra Virgin Olive Oil (EVOO)
2 tbsp Salt
1 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tbsp Grated Ginger
1 tbsp Curry Powder
5 Cups Veggie Stock

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

In a large pot heat veggie stock to a simmer.  Add in vegetables, 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 (if necessary).  Taste to adjust seasoning.  Simmer about 10 minutes and serve. * I garnished my soup w/ fried kale.

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