Ina Garten Carrot Ginger Soup - Table for Seven
https://ourtableforseven.com/ina-garten-carrot-ginger-soup/
DirectionsStep1Start by preheating your oven to 425 degrees F, meanwhile, line a baking sheet with parchment paper and set it aside.Step2In the meantime, place carrots on a parchment paper-lined sheet pan. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1 teaspoon of kosher salt and 1/2 a teaspoon of black pepper. Toss to co…Step3Next, you want to add one tablespoon of oil to a medium saucepan over medium heat. Add onion and saute for about 5 minutes or until translucent. Stir in garlic and ginger and cook for another minute or two.Step4Now, Place 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and a half-teaspoon of black pepper into a pot. Put the lid on and bring to a boil. Simmer for 10 minutes or so.Step5After the carrots have fully roasted (and are safe to handle) add them to the pot, stir, and let them simmer for 4 to 5 minutes.Step6Puree the vegetables in an immersion blender after taking them off the heat until they’re smooth. Put them back on the stove, add in the apple cider vinegar, and bring it to a boil one last time.Step7Serve and Enjoy!Step8Place a tablespoon of vegetable oil in a saucepan over medium heat. Add onion and carrots and saute for about 5-6 minutes. Stir in garlic and ginger and cook for about 1 minute.Step9Next, pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and half a teaspoon of ground black pepper. Give it a good stir then place the lid on, allow it to cook while keeping an eye for about 30 mi…Step10Puree the ingredients using an immersion blender. Give it a taste and add more seasoning if necessary. Add a tablespoon of apple cider vinegar to brighten up the flavors.Step11When it is time to serve, ladle the soup into bowls and top it with creme fraiche and chivesIngredientsIngredients1 ½ poundsCarrots (peeled or scrubbed and cut into 1-inch chunks)2 tablespoonsVegetable Oil (only to be used for the roasted version of this soup)1 teaspoonKosher Salt (only to be used for the roasted version of this soup)½ teaspoonBlack Pepper (ground, only to be used for the roasted version of this soup)NutritionalNutritional182 Calories11 gTotal Fat21 gCarbohydrate2,040 mgSodium2 gProteinFrom ourtableforseven.comRecipeDirectionsIngredientsNutritionalExplore further10 Best Carrot Soup Barefoot Contessa Recipes | Yummlyyummly.com
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