Carrot-Ginger Soup
Ginger and allspice contribute belly-warming notes to this nutritious vegetarian soup. It's inexpensive and easily made, and the tastes can be adjusted simply by adding more of the herbs and spices. Keep in mind that allspice can be pungent - start with a smaller amount, then work your way up. Creamy and delicious, this soup can be a meal on its own, accompanied by a piece of hearty artisan bread, pumpernickel, or soft buttermilk buns. This recipe has been adapted from Addie Gundry's Homemade Soup Recipes (St. Martin's Griffen, 2018).
Check out the many soup options on North End Nosh. Try Provencal Vegetable Soup for a meal in a bowl.
Serves: 4-6
Time: 1 hour roasting, 20 minutes assembly
Ingredients
Olive oil
1 head garlic
3 lb. carrots/parsnips, as desired
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 teaspoon grated or chopped fresh ginger or 1/4 teaspoon dried ginger
5-6 cups vegetable or chicken stock
1/2 - 1 teaspoon ground coriander
1/2 - 1 teaspoon ground allspice
2 teaspoons dried thyme
1 1/2 cups cream
Mint leaves or dried mint for garnish (optional)
Method
Preheat an oven to 425 degrees Fahrenheit.
Remove the papery skin from the head of garlic. Cut off 1/4 inch from the top of the garlic. Drizzle olive oil on the garlic and wrap it in aluminum foil, sealing tightly.
Cut the carrots/parsnips in any shape. Toss them with olive oil on a baking pan, sprinkle them with salt and pepper.
Place the aluminum pack with the garlic in a corner of the pan. Roast the carrots and garlic for 45-60 minutes, turning halfway until the carrots are tender and caramelized.
Unwrap the garlic and when cool, squeeze the cloves into a soup pot with the broth, the ginger and the carrots. Blend, using an immersion blender or by transferring to a standing blender, then returning to the pot.
Add the coriander, allspice and thyme, adjusting the spices according to your taste. Heat to medium-high, then add the cream and adjust seasonings.
Sprinkle with mint for garnish, if desired.
Ginger and allspice contribute belly-warming notes to this nutritious vegetarian soup. It's inexpensive and easily made, and the tastes can be adjusted simply by adding more of the herbs and spices. Keep in mind that allspice can be pungent - start with a smaller amount, then work your way up. Creamy and delicious, this soup can be a meal on its own, accompanied by a piece of hearty artisan bread, pumpernickel, or soft buttermilk buns. This recipe has been adapted from Addie Gundry's Homemade Soup Recipes (St. Martin's Griffen, 2018).
Check out the many soup options on North End Nosh. Try Provencal Vegetable Soup for a meal in a bowl.
Serves: 4-6
Time: 1 hour roasting, 20 minutes assembly
Ingredients
Olive oil
1 head garlic
3 lb. carrots/parsnips, as desired
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 teaspoon grated or chopped fresh ginger or 1/4 teaspoon dried ginger
5-6 cups vegetable or chicken stock
1/2 - 1 teaspoon ground coriander
1/2 - 1 teaspoon ground allspice
2 teaspoons dried thyme
1 1/2 cups cream
Mint leaves or dried mint for garnish (optional)
Method
Preheat an oven to 425 degrees Fahrenheit.
Remove the papery skin from the head of garlic. Cut off 1/4 inch from the top of the garlic. Drizzle olive oil on the garlic and wrap it in aluminum foil, sealing tightly.
Cut the carrots/parsnips in any shape. Toss them with olive oil on a baking pan, sprinkle them with salt and pepper.
Place the aluminum pack with the garlic in a corner of the pan. Roast the carrots and garlic for 45-60 minutes, turning halfway until the carrots are tender and caramelized.
Unwrap the garlic and when cool, squeeze the cloves into a soup pot with the broth, the ginger and the carrots. Blend, using an immersion blender or by transferring to a standing blender, then returning to the pot.
Add the coriander, allspice and thyme, adjusting the spices according to your taste. Heat to medium-high, then add the cream and adjust seasonings.
Sprinkle with mint for garnish, if desired.