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Home Recipes
Soup

Creamy Carrot, Tomato, and Ginger Soup

The silky texture of this soup comes from the vegetables—a combination of sweet potato, canned tomatoes, and carrots. There's no cream; the only dairy is a tablespoon of butter that adds richness.

Ingredients :

    12 ounces carrots, peeled and cut into 1-inch pieces (2 cups)
    1 small sweet potato (6 ounces), peeled and cut into 2-inch pieces (1 cup)
    1 can (28 ounces) whole peeled tomatoes, drained (juices reserved for another use)
    1 tablespoon minced fresh ginger
    6 tablespoons extra-virgin olive oil, divided, plus more for serving
    Kosher salt and freshly ground pepper
    ½ white onion, finely chopped (¾ cup)
    1 tablespoon unsalted butter
    Crusty bread, for serving

Direction :

    Roast vegetables, tomatoes, and ginger:
    Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
    In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes.
    Add roasted vegetables and water:
    Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
    Puree soup and serve:
    Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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