When you have a bumper crop of carrots this is a great way to enjoy them! Sweet and savory soup.

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Name: Carrot Ginger Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 pounds Carrots cut into sticks; 2 medium Onions cut into chunks; 4 cups Vegetable broth; 2 tablespoons Fresh ginger diced; 2 tablespoons Butter; 1 tablespoons Olive oil; 6 cloves Roasted garlic; 1 teaspoon Honey; 1/2 teaspoon Poultry Seasoning; 1/4 teaspoon Black pepper; seasoned salt and pepper for roasting vegetables

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INGREDIENTS

2 pounds Carrots ; cut into sticks
2 medium Onions ; cut into chunks
4 cups Vegetable broth
2 tablespoons Fresh ginger ; diced
2 tablespoons Butter
1 tablespoons Olive oil
6 cloves Roasted garlic
1 teaspoon Honey
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Black pepper
seasoned salt and pepper ; for roasting vegetables

INSTRUCTIONS

Preheat oven to 350 degF

Place the carrots in a medium mixing bowl and drizzle with olive oil and toss.

Sprinkle with seasoned salt and pepper and toss again.

Place carrots in a single layer on a baking sheet covered with parchment paper.

Do the same for the onions.

Place both in the oven and roast for around 10 or 15 minutes or until starting to brown.

Remove from oven and set aside.

In a Dutch oven heat 2 tablespoons butter over medium heat.

Add carrots and onions and saute until soft around 2 or 3 minutes.

Add the ginger, honey, poultry seasoning, black pepper and garlic and stir.

Add the broth and bring to a boil.

Reduce heat and simmer for 20 minutes.

Remove from heat and let cool slightly.

Puree soup in a blender in batches.

Return soup to Dutch oven and warm it up, stirring constantly.

NOTES

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Carrot Ginger Soup

2 pounds Carrots cut into sticks
2 medium Onions cut into chunks
4 cups Vegetable broth
2 tablespoons Fresh ginger diced
2 tablespoons Butter
1 tablespoons Olive oil
6 cloves Roasted garlic
1 teaspoon Honey
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Black pepper
 seasoned salt and pepper for roasting vegetables

Preheat oven to 350 degF
Place the carrots in a medium mixing bowl and drizzle with olive oil and toss.
Sprinkle with seasoned salt and pepper and toss again.
Place carrots in a single layer on a baking sheet covered with parchment paper.
Do the same for the onions.
Place both in the oven and roast for around 10 or 15 minutes or until starting to brown.
Remove from oven and set aside.
In a Dutch oven heat 2 tablespoons butter over medium heat.
Add carrots and onions and saute until soft around 2 or 3 minutes.
Add the ginger, honey, poultry seasoning, black pepper and garlic and stir.
Add the broth and bring to a boil.
Reduce heat and simmer for 20 minutes.
Remove from heat and let cool slightly.
Puree soup in a blender in batches.
Return soup to Dutch oven and warm it up, stirring constantly.

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Nutrition

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Serving Size: 1 Serving (536g)
Recipe Makes: 4 Servings

Calories: 202
Calories from Fat: 65 (32%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.6g
Cholesterol 15.3mg		5 %
Sodium 751.2mg		26 %
Potassium 852.3mg		22 %
Total Carbohydrate 33.8g		10 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 26.2g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 202

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