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Gallery Creamy Carrot, Tomato, and Ginger Soup Credit: Lennart Weibull Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 6
Ingredients Ingredient Checklist 12 ounces carrots, peeled and cut into 1-inch pieces (2 cups) 1 small sweet potato (6 ounces), peeled and cut into 2-inch pieces (1 cup) 1 can (28 ounces) whole peeled tomatoes, drained (juices reserved for another use) 1 tablespoon minced fresh ginger 6 tablespoons extra-virgin olive oil, divided, plus more for serving Kosher salt and freshly ground pepper 1/2 white onion, finely chopped (3/4 cup) 1 tablespoon unsalted butter Crusty bread, for serving
Cook’s Notes For an extra-silky texture, you can strain the soup through a fine-mesh sieve after puréeing.
Gallery Creamy Carrot, Tomato, and Ginger Soup Credit: Lennart Weibull
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 6
Gallery
Creamy Carrot, Tomato, and Ginger Soup Credit: Lennart Weibull
Creamy Carrot, Tomato, and Ginger Soup
Credit: Lennart Weibull
Creamy Carrot, Tomato, and Ginger Soup
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 6
Recipe Summary
prep: 15 mins total: 1 hr 30 mins
Servings: 6
prep: 15 mins
total: 1 hr 30 mins
prep:
15 mins
total:
1 hr 30 mins
Servings: 6
6
Ingredients
Ingredients
- 12 ounces carrots, peeled and cut into 1-inch pieces (2 cups) 1 small sweet potato (6 ounces), peeled and cut into 2-inch pieces (1 cup) 1 can (28 ounces) whole peeled tomatoes, drained (juices reserved for another use) 1 tablespoon minced fresh ginger 6 tablespoons extra-virgin olive oil, divided, plus more for serving Kosher salt and freshly ground pepper 1/2 white onion, finely chopped (3/4 cup) 1 tablespoon unsalted butter Crusty bread, for serving
Directions
Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.
Cook’s Notes For an extra-silky texture, you can strain the soup through a fine-mesh sieve after puréeing.
Cook’s Notes
For an extra-silky texture, you can strain the soup through a fine-mesh sieve after puréeing.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Creamy Carrot, Tomato, and Ginger Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Carrot, Tomato, and Ginger Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
