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Ginger Infused Roasted Carrot Soup

Ingredients 5 purple onions (sweet onions) 1/4 cup + 1 tbsp. olive oil (divided) 2 tsp. Kosher salt (divided) 1 tbsp. brown sugar 2 tbsp. balsamic vinegar 1/4 tsp. garlic powder 2 lbs. carrots 2 1/2 cups water 1 inch cube of fresh ginger, peeled 2 cups unsweetened almond milk Directions Cut purple onions in half rounds. Sauté the onions with the balsamic vinegar, brown sugar, garlic powder, 1/4 cup of oil and 1 tsp. salt on a low flame for 30-40 minutes. Transfer the onion mixture to a pot and add 2 1/2 cups of water and approximately 1 inch chunk of ginger. Bring to boil and then simmer low flame for 2 hours. Preheat oven to 400 Peel the...

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