Recipe by Allana Mortell
While many of us are starting to get into the festive Easter mood, our houses start to fill up of bunnies and candies. One ingredient that also seems to pop up a lot during this holiday season is the carrot. While carrots can be grown all-year round, the tastiest are always found in the spring, making it a great option to use for an Easter meal side dish.
This Roasted Carrot and Ginger Soup has just the perfect amount of sweetness to the tang of ginger. With the addition of another root vegetable that is slowly going out of season, the parsnip, this soup is the perfect combination of winter and spring. This goes great as a starter for your Easter meal or as that last warm meal for those still slightly chilly days.
Calories per serving: 254 per serving
Prep time: 10 min
Cooking time: 2 hours 10 min
Total time: 2 hours 20 min
2 tbsp extra-virgin olive oil
1 1/2 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
1 tbsp finely grated ginger
6 tbsp unsalted butter
3 tbsp dark brown sugar
8 cups chicken broth(more, if necessary)
salt, to taste
pinch of cayenne pepper
to garnish, use a dollop of creme fraiche,
1. Preheat your oven to 350 degrees.
2. In a shallow baking pan, combine the carrots, parsnips, onion and ginger. Toss in the butter, brown sugar and 2 cups broth and cover, roasting in the oven for 2 hours or until very tender.
3. Transfer the vegetable and brown sugar mixture to a new large pot over medium heat on a stove and add remaining broth, salt and cayenne pepper. Bring the large pot to a boil, reduce the heat and simmer for 10 minutes.
4. Once the soup is thick and has simmered over medium heat, add to a blender to puree for a more smooth and delicate texture.
5. Garnish with a dollop of creme fraiche, croutons, or chopped chives.