Carrots

When I wake up on Saturday mornings, the first thing I think of is getting to the farmers market (well, after my coffee). Wandering the stalls to chat with the vendors and see the freshest produce of the season.  This week, baskets of carrots caught my eye and making a soup came to mind.  Sometimes not having a recipe can lead you to do something creative in the kitchen.

This soup couldn’t be any easier to make.  It is a go-to that keeps for days. Perfect to pack for lunch or something to look forward to when coming home after a long day.  Bon appetit!

 

Carrot Orange Ginger Soup

1 pound of carrots (about 6 large carrots)

4 cups stock (I use my own homemade stock – see here)

1 yellow onion

2 tablespoons olive oil

1 clove of garlic

3 tablespoons minced ginger

Juice from 2 oranges (I use navel oranges)

Salt and pepper to taste

 

Preheat oven to 400 and roast carrots for around 20 minutes.

In a large stock pot over medium heat, warm the oil and then add in the chopped onion and chopped garlic.  Saute for around 5 minutes until onions are golden and translucent.  Add the stock and roasted carrots, orange juice and ginger.  Simmer for 10 minutes.

In a blender or food processor, blend the soup in batches.  Serves 4-6 people.

You can garnish with orange zest or herbs if you desire.