There are so many things I want to try an accomplish over these next
few weeks. Everywhere I turn I get distracted by a project and before
I know it is 5:00 and time to think about making dinner.
I made Carrot Soup because it just seemed like an appropriate summer recipe.
Don't worry it wasn't just Carrot Soup ~ It was Carrot Soup with Curry & Ginger
and then topped with roasted red peppers and pepitas.
I don't have exact measurements so you will have to be a little adventurous when
making this dish. You can do it!
Carrot Soup with Curry and Ginger
1 bag of whole carrots (about 10 -12)
1/2 white onion , sliced
pinch of thyme
pinch of salt
1 tsp. of curry powder
1/2 tsp of ginger powder
1 cup of almond milk
1 cup of chicken broth
Wash and peel the carrots. Cut them in half. Slice the onion, leaving large pieces.
Place the carrots and onion on a baking dish and pour a little oil over them.
Sprinkle a little dry thyme and salt over the carrots and onions. Mix them well and
then put them in the oven. Cook them at 400 degrees for about 25 -30 minutes,
until the carrots turn a little brown.
Take the carrots and onions out of the oven and let them cool. Once cooled,
place them in a food processor. Add the almond milk, chicken broth, curry, ginger,
and honey in the processor and blend until smooth. Taste and add ingredients as
Pour the soup into a pan to cook. I cooked the soup on low for about 40 minutes
so the flavors could come together.
While the soup cooked I toasted pepitas in a pan with a little salt. I also sliced a red
pepper up and roasted it in the oven with a little oil.
Pour the soup into a bowl. Place the red peppers and toasted pepitas on top.