Roasted Garlic and Ginger Carrot Soup

This sounds so very very yummy..... a must try for family night!

I will post more and my own notes once I get a chance to try this delightful dish!

Roasted Garlic and Ginger Carrot Soup

Servings: 2 Large Bowls or 4 Small

Ingredients

• 1 lb Carrots, peeled and sliced lengthwise
• 1 Large Head of Garlic
• 4 Tablespoon Olive Oil
• 2 Large Shallots, thinly sliced ( or half a yellow onion)
• 1+1/2 Tablespoon Ginger, minced
• 1 Can Chicken Broth ( 14 ounces)
• 1/2 Cup Half and Half
• 3 Tablespoons Honey
• Salt and Pepper to taste

Preheat oven to 375°F.

Cover a cookie sheet with tin foil.  Lay carrots out onto cookie sheet.  Drizzle about 1-2 Tablespoons of olive oil over carrots and then sprinkle with salt and pepper.  Toss to coat and arrange in a single layer.  Also, prepare garlic for roasting.  With a sharp knife, cut off the very top of the garlic head (where it comes to a point), exposing the individual garlic cloves.  Place garlic onto a square of tinfoil.  Drizzle about 1/2 to 1 Tablespoon of olive oil onto the garlic head.  Like a Hershey Kiss, bring up the tin foil around the head of garlic and wrap it securely.  Place both the carrots and garlic in the oven and roast.  The carrots will take about 20 minutes and the garlic about 30 minutes.  Toss the carrots half way through roasting.  Remove from oven when the carrots are fork tender and the garlic is soft/tender to the touch.  When cool enough to handle, remove garlic cloves from their skins.

In a small saucepan, heat 1 tablespoon of olive oil over medium heat.  Once warm, add shallots and minced ginger.  Saute until shallots are tender and translucent.

Grab your blender.  Add roasted carrots, roasted garlic cloves, shallots, ginger, and chicken broth to blender.  Blend until smooth.  Pour mixture back into a medium pan over low/medium heat.  Stir in honey and half and half.  Add salt and pepper to taste.  Once soup is warmed through, ladle into bowls and enjoy.

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