I love the fall weather, even though lately it hasn’t seemed too much like autumn with all this HEAT! One of the things I LOVE to cook in the fall and winter is soup. It’s comforting and easy to throw together when you are busy. Best of all I make a double batch and freeze half for another meal.
This Sunday (Halloween) we are heading over a friends house for Trick or Treating. Before hand we are having a Halloween inspired dinner so I thought I’d bring one of our new favorite soups..Roasted Carrot Ginger Soup. A friend from my MOMS Club made this for me back in the Spring when I was sick and I couldn’t eat it fast enough, and when I gave it to my boys they too really liked it. I thought…what an easy way to get veggies into their diet, all I have to do is puree them into a soup!
I hope you like it as much as we do! I’d also love to know if you are doing a Halloween inspired meal this year?
Roasted Carrot Ginger Soup
Roasting vegetables brings out all their natural sugars and leads to intense flavors. By baking all the ingredients together, you’ll get the best-tasting soup.
1-1/2 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece fresh ginger, peeled and chopped
6 tablespoons unsalted butter
3 tablespoons packed dark-brown sugar
8 cups rich chicken or vegetable broth, more if needed
Salt, to taste
Pinch of cayenne pepper
1/4 cup crème fraîche, for garnish
Snipped fresh chives, for garnish
1. Preheat the oven to 350°F. Combine the carrots, parsnips, onion and ginger in a shallow roasting pan. Dot with butter and sprinkle with sugar. Pour 2 cups of the broth into the pan, cover well and bake until the vegetables are very tender, about 2 hours.
2. Transfer the vegetables and broth to a large soup pot; add remaining 6 cups broth. Season with salt and cayenne pepper. Bring to a boil, reduce heat and simmer, partially covered, for 10 minutes.
3. Puree the soup in a food processor, adding more broth if desired. Serve portions with a teaspoon of crème fraîche and a sprinkle of chives.
Serves 10. Per serving: 210 calories, 27g carbohydrate, 6g protein, 9g fat, 25mg cholesterol.
You can read more about Trina and O’Boy Organic at her blog, O’Boy! Organic.