Though I am still eating very healthy, only some of my experiments with healthy cooking have turned out really well – like this roasted tomato and carrot soup. (Some, are less blog worthy including my beet and walnut brownies from Shape. Yes I said beet. ) It is no secret that I love carrot soups and this is no exception. It even takes advantage of the beautiful tomatoes which are still around. The ginger just give it that little something extra.
[print_this]Roasted Tomato and Carrot Soup with Ginger
8 roma tomatoes, quartered lengthwise
16 baby carrots, roughly chopped
2T olive oil
salt and pepper
1/2 small onion, diced
1 stalk of celery, diced
1-2T fresh ginger, minced
1 clove of garlic, minced
2 1/2C chicken or vegetable stock
1. Preheat the oven to 375F. Toss the carrots and tomatoes in 1 1/2T of olive oil and ample salt and pepper. Spread on a baking sheet in one layer and roast for 30 minutes tossing occasionally.
2. In a soup pot heat remaining olive oil on medium low and add onion and celery. Sweat for 5 minutes stirring regularly, add garlic, ginger and roast veggies along with juices. Cook for another 10 minutes stirring regularly. Add stock and simmer for 10 minutes or until carrots are soft. Allow to cool for a few minutes and then put through a blender. I like it a little chunky myself. Taste and correct for seasoning.
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