Ginger Carrot Soup

October 9, 2012

From Alimento Fine Food Emporium

INGREDIENTS

• 1 large onion, thinly sliced
• 1/3 cup ginger
• 2 pounds plum tomatoes, halved lengthwise
• 1 pound carrots, peeled, cut into 1/2-inch-thick rounds
• 2 garlic cloves, unpeeled
• 1 tablespoon olive oil
•  2 1/2 cups water
• 2 3/4 cups (about) low-fat (1%) milk
• 1/2 cup thinly sliced fresh basil

DIRECTIONS
Preheat oven to 400°F.
Spray large rimmed baking sheet with non-stick spray.
Arrange onion, tomatoes, carrots and garlic cloves on prepared
baking sheet.
Drizzle with oil. Sprinkle with salt and pepper.
Roast until vegetables are tender and brown, turning occasionally,
about 55 minutes.
Cool slightly.
Peel garlic cloves.
Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of the vegetables and purée until smooth.
Transfer to large saucepan.
Add remaining vegetables, ginger and 11/2 cups of water to blender and purée. Transfer to same saucepan.
Gradually add enough milk to soup to thin to desired consistency.
Stir in 1/4 cup basil.
Simmer 10 minutes to blend flavours.
Season with salt and pepper.
(Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil or garnish with sage and serve.

Prep Time: 20 minutes
Cooking Time: 1.5 hours
18 servings

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Tags: carrot, fall, Ginger, harvest, recipe, soup, Thanksgiving