Ingredients
- 1 lb carrots, peeled and chopped into 2-3" pieces (large parts quartered)
- 1 small onion, roughly chopped
- 1 tsp dried ginger, or 1 tbsp fresh, minced
- 2c chicken stock
- 1 tbsp butter
- olive oil
- salt
Preheat the oven to 375. Toss the carrots in some olive oil, then roast for 60 minutes, flipping them about half-way through.
When those are nearly done, start the onion sauteing with the butter. When the onion is soft (and possibly a little caramelized), add some ginger. Then toss it around a minute or two. Then add the carrots and the chicken stock. Bring to a boil, cover, and simmer for 45 minutes.
Let the soup cool, then blend until smooth, adding more water as necessary. Return to the pot and salt to taste.
Thoughts: Very simple recipe, but the soup is really good, and very carroty. I wonder if it couldn't handle like 1/2tsp sugar, though, to bring out the sweetness in the carrots.
Disaster Index: 1/10
