Roasted carrot & ginger soup

By Jessye Hipp

Hello springtime!!  Farmers markets are bursting with beautiful carrots this time of year. This is a bright, healthy, springtime soup to use up some of those orange beauties!

Roasted Carrot & Ginger Soup

Time: 1 hr Serves: 4

-12 small or 6 large carrots, peeled and diced into large pieces

-1 onion, diced into large chunks (I used spring onions, and halved three of them)

-4 garlic cloves, smashed

-1 tbls olive oil

-salt & pepper

-1 tbls fresh ginger, peeled and finely grated

-2 tbls unsalted butter

-1 cup low sodium chicken broth

-1-2 cups of water

-sour cream for garnish

-pepitas for garnish

-chives for garnish

-sriracha for garnish

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Preheat the oven to 375 degrees.

In a medium baking dish, toss the carrots, garlic, and onions together with the olive oil and a generous sprinkling of salt and pepper. Cover the dish loosely with foil and roast for 40-45 minutes until the carrots are very tender.

Transfer the roasted veggies to a food processor and add the butter and grated ginger. Blend until the mixture is a smooth puree. Add the chicken stock as needed to smooth it out.

Add ½ cup of water at a time and blend until your desired consistency.   Taste for additional salt and pepper. Add if needed.

To serve, ladle the soup into bowls and dollop with a small spoon of sour cream. Sprinkle with the pepitas and chives. Dot or drizzle with sriracha to finish it off. Enjoy!  YUM.