Carrot Soup with Curry and Ginger

Somehow, even though I am not at work, the day goes by so fast. 
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
honey
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
needed.

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.

Very Yummy!