Roasted Carrot Ginger Soup

[MacKenzie]

A friend gave me a bag of carrots so it just seemed the right time to make carrot soup.

Roasted the veggies at 375F until the colour was just right. I didn't really time it as I was also getting breakfast ready.

Done, ready for the blender along with ginger, soft tofu, vegetable stock, pepper, salt, and cumin. Used the blender to heat the soup. 

Soup is served with some sourdough croutons chives and grated carrot.

While we are on the yellow/orange kick how about a little homemade lemon ice cream.

 

 

[ckreef]

I'm not a carrot soup kind of guy but I'd go for that. Great cook.

BTW - Carrots were ready to be served when the first came off the grill. 

[Bruce Pearson]

Yum that looks deeelicious

[MacKenzie]

Thank goodness this carrot soup wasn't as bland as some I've had served to me. The tofu also made the soup nice and creamy and with some body.  

[tony b]

21 hours ago, MacKenzie said:

Used the blender to heat the soup.

Vitamix?? I've made soup in mine before. Amazes me that you can generate that much heat from simple friction. 

[MacKenzie]

It is hard to believe that the Vitamix can get the soup piping hot in just a few mins. I made a new batch without roasting the veggie first to see the taste difference.

There is as expected a noticeable difference in colour and in flavour. The roasted veggies gave a much darker soup and a more mellow taste. I was expecting the big colour difference but not the huge flavour difference. Both are good in their own way.

 

[tony b]

That picture is magazine ready! MacKenzie, you have a talent that you need to explore - seriously!!! 

[CeramicChef]

@MacKenzie - WOWZERS!  Simply WOWZERS.