Carrot Ginger Soup with Parsley

INGREDIENTS

• 2 pound Carrots
• 2 tablespoon Olive Oil
• 2 ounce Ginger Root (fresh)
• 1 pinch Salt
• 1 pinch Black Pepper
• 1/2 cup Parsley

DIRECTIONS

Preheat the oven to 2040C for 20 minutes. Scatter the carrots on a baking sheet and brush them with olive oil. Roast until tender and caramelized, about 20 minutes. Working in batches if necessary, transfer the carrots to a blender with 950ml of water. Process until smooth and pour into a heavy-bottom pot. Bring to a light boil over medium heat, and reduce to simmer. Add the ginger and season with salt and pepper. Garnish each serving with some chopped parsley.

PREP TIME: 15 Mins

COOK TIME: 30 Mins