Just when I thought the SPRING weather was here…it poured the other day ALL day long. It poured and poured and poured. I knew it was going to happen and I usually, just like everyone else in Manhattan when they know any ounce of inclement weather is brewing, run to the nearest super market and load up on cans of food, flour and milk like they might be stuck inside for the next year. Well, I decided to NOT contribute to the mass chaos for this one rainstorm and decided to whip up some roasted carrot soup instead. So thats what we had for dinner! I’ve made it before and it is just a good soup to have. I always make extra for some to freeze in the freezer….because, lets be honest, when is it NOT a good idea to have frozen soup for an emergency.
The organic tricolor carrots were my carrot of choice. They are so pretty yelled my name the last time I was at tj’s. Also, some of the clifford’s have been having upset stomachs lately and ginger is the perfect remedy for that. It s a nice little zing that ends in a calming, I’m ready for bed effect. ha!
Then the mint. Just a little mint to bring on the summer. Also, my dear husband likes it a tad bit runnier. Just add more broth 1/2 cup at a time if its too thick for you.
Roasted Carrot Pear Ginger Soup
SERVING SIZE: 8 cups
PREP TIME: 15 min.
TOTAL TIME: 1 hour
3 lbs carrots
2 pears, chopped
2 tsp minced garilic
1/2 in fresh ginger
6 cups broth (chicken or vegetable)
1/2 onion, chopped
Preheat the oven to 400 degrees. Roughly chop the carrots, onions, pears and minced garlic. Toss in olive oil and spread on large pan. Sprinkle with salt and pepper. Roast until tender, carrots will take the longest. Cool slightly and add to blender. Add ginger and chicken broth and puree until smooth. Done!
I tried to get just ONE picture. The goof ball can’t just smile. Every time he sees me swipe left to access my camera, it is race between the shutter speed and his hands in the corners of his mouth. As you can see, he usually wins.