Even in Texas we have soup weather & we are definitely in soup weather!
Today, 'this monkey' will show you how to make "Roasted Carrot Ginger Soup"
WHAT YOU NEED:
2 lbs of Carrots (washed, dried, cut length-wise &
chopped in 3-4” sections)
1 Yellow Onion (cut in 1” cubes)
4-6 Garlic Cloves (peeled)
1 Shallot (peeled & cut in 1" sections)
1 T Fresh Ginger (Grated)
2-3 T Olive Oil
Kosher Salt
Freshly Ground Black Pepper
1 c White Wine
6 c Chicken/Veggie Broth
½ c Whole Milk
¼ c OJ
Sirachi Sauce to taste (8-10 drops)
1 T Soy Sauce
WHAT ELSE YOU NEED:
Roasting Pan
Large Bowl
Chef’s knife
Cutting Board
6 qt Pot
Blender
WHAT YOU DO:
1. Pre-heat oven to 450 deg.
2. Add Carrots, Onions, Garlic, & Shallots to large
bowl. Coat the veggies with Olive Oil & Sprinkle with Salt.
3. Place the veggies in the Roasting Pan & Roast 30-45 minutes. Be sure to stir every 8-10 minutes.
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| I have a bit of an overcrowding issue when roasting veggies... |
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| ...it may take closer to 45 minutes, but I still get great roasted veggies! |
4. Place the Roasted Vegetables & Grated Ginger in the 6 qt pot over Medium Low heat for 5 min.
5. Increase heat to Medium High & add wine. Cook until wine is reduced by half, about 5-7 minutes.
6. Add Broth & cook until just begins to boil. Reduce heat to medium low & cook for 5 minutes.
7. Puree the veggies either with an immersion blender or with a Regular Blender (Vita-Mix) working in batches.
8. Return (if using a regular blender) the pureed veggies to the pot. Add Milk, OJ, Soy Sauce, & Sirachi Sauce. Cook until the desired temperature for soup, but do not return to a boil.
9. Serve & Enjoy!
There you go...some "Roasted Carrot Ginger Soup." I chose NOT to peel the carrots, just wash & dry them. I felt the soup came out great, plus less work is less work!
I'm a big fan of soup add-ins, so I enjoy this soup with Triscuets, some Avocado, & grated cheese.
Merry Christmas & Until next time...your favorite neighbor-web, Monkey!
