Carrot ginger soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
10lbs 4.5lbs Peeled and Chopped 6tbs 3tbs Tablespoon Fresh Thyme Leaves1tsp Salt and Pepper2/3c 3tbs Tablespoon Olive Oil6 3 sm Small Onion, Chopped18 9 Garlic Gloves, Minced12tbs freshly Grated Ginger, Or More As Desired 6 Medium Apple or Pear, Peeled and Diced3box 3 box Cups Low Sodium Vegetable Broth6c h20 or stock6tsp 3tsp Teaspoon Coriander cracked in motar and pestal3tbs Tablespoon Orange Zest and the juice of the orange
Garnish Ideas:
Fresh Chives, Pistachios (as pictured), Sliced Green Onions
Directions:
Preheat the oven to 375 degrees.
If using whole carrots, chop the carrots into 1-inch pieces and place in a medium baking dish.
Add the fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat.
Bake until tender and slight browning has occurred, about 30 minutes, tossing at least once during baking time.
While the carrots are roasting,
heat the olive oil in your soup pot over medium high heat.
Add the diced onion and sauté until tender, about five minutes.
Add the ginger, garlic and the diced apple and sauté for another three minutes.
Season with the coriander and orange zest and juice, garlic and add the vegetable broth.
Once the carrots are roasted and tender, add them to the broth and bring to a boil.
Reduce the heat to low/medium and simmer for 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor.
Add more vegetable broth as needed to thin.
Ladle into individual bowls, garnish and serve.
Serving Size: 30 1.75 cup servings
Number of Servings: 30
Recipe submitted by SparkPeople user SHADED_GROVE.
Fresh Chives, Pistachios (as pictured), Sliced Green Onions
Directions:
Preheat the oven to 375 degrees.
If using whole carrots, chop the carrots into 1-inch pieces and place in a medium baking dish.
Add the fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat.
Bake until tender and slight browning has occurred, about 30 minutes, tossing at least once during baking time.
While the carrots are roasting,
heat the olive oil in your soup pot over medium high heat.
Add the diced onion and sauté until tender, about five minutes.
Add the ginger, garlic and the diced apple and sauté for another three minutes.
Season with the coriander and orange zest and juice, garlic and add the vegetable broth.
Once the carrots are roasted and tender, add them to the broth and bring to a boil.
Reduce the heat to low/medium and simmer for 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor.
Add more vegetable broth as needed to thin.
Ladle into individual bowls, garnish and serve.
Serving Size: 30 1.75 cup servings
Number of Servings: 30
Recipe submitted by SparkPeople user SHADED_GROVE.
Nutritional Info Amount Per Serving
- Calories: 146.1
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 428.2 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 6.0 g
- Protein: 3.2 g
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