Roasted Carrot Ginger Soup
This soup is made with Mae’s Butter Chicken. The ginger in this soup brings out the flavour in the carrots. This can also be made vegan by replacing the cream with coconut milk. This is great served with Naan bread or garlic toast.
Ingredients
- 2 pounds carrots
- olive oil
- 1 onion diced
- 4 - 6 garlic cloves minced
- 2 cups vegetable broth
- 2 tsp ground ginger
- 2 tsp Mae’s Seasonings Butter Chicken divided
- 1 cup creamo or coconut milk
Instructions
- Preheat oven to 350 F.
- Peel and cut up the carrots in large chunks and toss with some olive oil and 1 tsp Mae’s Red Curry. Place in a baking pan and bake for 20 - 30 minutes or until cooked and lightly browned.
- Meanwhile in a pot saute onions until tender, about 5 – 7 minutes then add garlic and cook for 1 – 2 minutes more until garlic is fragrant.
- Once the carrots are cooked add to the onion and garlic mixture. Then add in vegetable broth.
- Puree this mixture either with a hand blender or a blender that can withstand some heat.
- Once this is pureed place back in pot and add in ginger, 1 tsp Mae’s Butter Chicken and creamo.
- If this is too thick add some more vegetable broth or water. Let this simmer for about 15 minutes.
- Taste and adjust seasonings if necessary.
Notes
For more info on Mae's Seasonings Butter Chicken: Click Here!
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