Roasted Carrot and Ginger Soup
- 2 lbs. baby-cut carrots
- 2 pears, peeled, cored, cut into eighths
- 2 shallots, peeled, each clove cut in half
- 1 tbsp. canola oil
- 1/2 tsp. kosher salt
- 1/4 tsp. Kowalski's Coarse Ground Black Pepper
- 14 ½ oz. low-sodium chicken broth
- 1 tbsp. peeled, shredded fresh gingerroot
- 2 cups skim milk
- - crème fraîche
- - chopped Italian parsley
In a large bowl, combine carrots, pears, shallots, oil, salt and pepper, tossing to coat. Arrange on parchment-lined rimmed baking sheet; roast in a preheated 450° oven until tender and beginning to brown (40 min.), stirring twice. In a blender or food processor, purée half of the carrot mixture with chicken broth until smooth. Move to a large saucepan; purée remaining half of carrot mixture and ginger with milk. Add to the saucepan; reheat mixture over medium heat (5-8 min.). Ladle into bowls; top with dollop of crème fraîche and garnish with parsley. Serve immediately.
Good to Know: A serrated-tip grapefruit spoon or regular teaspoon is useful for peeling fresh gingerroot.
Nutrition Information Per Serving
Total Calories: 158
Total Fat: 3 g
Saturated Fat: 0 g
Sodium: 429 mg
Fiber: 6 g
Each serving is an excellent source of the antioxidants beta-carotene and vitamin C and gets bonus points for potassium.