Raglan Castle Roasted Carrot And Ginger Soup
Raglan Castle Roasted Carrot and Ginger Soup is a delightful dish from the Cuisine of Monmouthshire. This warm and comforting soup is perfect for a cozy night in or as a starter for a special meal.
Ingredients
- 6 large carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 2-inch piece of fresh ginger, peeled and chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chopped carrots, onion, and ginger on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
- In a large pot, sauté the minced garlic in a little olive oil until fragrant.
- Add the roasted vegetables to the pot and pour in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
- Season with additional salt and pepper if needed.
- Serve hot, garnished with a drizzle of olive oil or a dollop of yogurt, if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 8g
Supplies
Baking sheet Large pot Immersion blender or regular blender
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestions: Serve with a side of crusty bread or a simple green salad.
Tips & tricks
Tips: For an extra kick of flavor, add a pinch of cayenne pepper or a squeeze of fresh lemon juice to the soup before serving.
Cost
$10