Carrot Ginger Soup with Parsley

by | Apr 7, 2016 | Nutrition

SERVES: 8 servings


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


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

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