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Creamy Roasted Carrot Ginger Soup

The recipe makes a delicious creamy carrot and ginger soup that is perfect as a starter or a light lunch. If serving for lunch then serve with a crusty bread for a vibrant and healthy lunch. 
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Author: Andrea
Servings: 3 servings
Calories: 175kcal

Ingredients

  • 550g carrots peeled weight (rinsed, peeled and sliced)
  • 1 large red onion (sliced)
  • ½ teaspoon salt
  • 2 tablespoon olive oil extra virgin
  • 1 vegetable stock cube and 500ml hot water or 500ml of ready made stock or broth
  • 2 cloves garlic cloves (chopped)
  • 2 inch piece ginger (peeled and chopped)
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 3 tablespoon crème fraiche
  • 4 tablespoon cress or microgreens

Instructions

  • Preheat the oven to gas mark 6/400oF/200oC/190oC fan and line a tray with foil or parchment paper. Arrange the carrots and onions on the baking tray then sprinkle on the salt and drizzle 1 tablespoon of olive oil onto them. Roast the vegetables for 35 to 40 minutes or until they begin to caramelise then set them aside to cool.
  • While the carrots are roasting, start preparing the soup. If using a stock cube, add it to a heatproof jug with 500ml of boiling water from the kettle. Mix the water with the stock cube until the cube dissolves then set aside. If using ready made stock then skip this part.
  • Add 1 tablespoon of oil to a medium sized saucepan and place the pan on a medium heat. To the pan, add the garlic and ginger and cook for around 4 minutes or until they soften.  Pour in the vegetable stock then mix in the black pepper and paprika. Cover the saucepan with a lid and allow to simmer on a low heat for 5 minutes.
  • To a blender, add the carrots and vegetable stock then blend to a purée. Do this in batches if your blender is small. Pour the purée back into the saucepan then stir in the creme fraiche. Allow the soup to simmer on a low heat for 10 minutes. This soup tends to splash once pureed so place a cover on the saucepan. After 10 minutes, turn off the heat and allow the soup sit for 5 minutes then serve with a handful of cress.