Monday, November 11, 2013

Gingery Roasted Carrot and Squash Soup


Roasting carrots and butternut squash brings out their natural sweetness and adds a depth of flavour to this soup that is otherwise hard to come by.  It also warms up the house on a cold and dreary autumn day. Try garnishing your bowl with toasted pumpkin seeds, cashew cream (with or without the roasted garlic), and/or a drizzle of maple syrup.  In the photo above I garnished with chopped walnuts and a bit of full fat coconut milk.


INGREDIENTS - serves 6 to 10
4 lbs carrots
1 medium butternut squash
2 cups leeks, thinly sliced (yellow onion would work too)
2 tsp coconut oil
6 cups water or veggie stock
2 thumb sized nubs of fresh ginger - grated
one orange - juiced
1 to 2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon nutmeg
Salt and Pepper to taste

 
  • Preheat the oven to 400 and line a large baking pan with parchment paper.
  • Scrub the carrots, trim off the tops, and chop into thick, uniform rounds.  (This will get pureed later so no need show off your knife skills.)  Peel and de-seed the butternut squash and chop into chunks roughly the size of your carrots.
  • Toss the squash and carrots with 1 tablespoon of high-heat oil (coconut/grapeseed/canola) and spread evenly on the baking sheet.  Sprinkle with salt.
  • Roast the vegetables at 400 for 40 to 50 minutes, until they're soft and brown on the edges.
  • In the mean time, clean and chop your leeks (or onion) and grate your ginger. 
  • When the carrots have been in the oven for about 40/45 minutes, lightly brown the leeks in a large soup pot over medium heat with the 2 teaspoons of coconut oil. 
  • Add the roasted carrots, squash, and water or stock to the pot and bring to a boil.  Reduce heat and simmer for about 10 minutes, until the vegetables are nice and soft - ready to puree.
  • Add the orange juice, fresh ginger, and remaining ingredients.  Either puree with an immersion blender or blend in batches until smooth.
  • Taste to adjust for seasoning and serve it up!  The spice measurements above are conservative, add more to suit your taste.  
This makes a big batch, so you may want to freeze a bit for a rainy day.  If you're a cheese eater, consider throwing some feta or goat cheese on top.  Enjoy!

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