Rain is predicted every day for the next week. Every day. Every day? Do you think it’s possible for a human to actually get rust in their lungs? How about squirrels? It sounds like a squeaking chipmunk is living in my chest. I need a Jamaican vacation. A Caribbean cruise? Week in Waikiki? Jet over to Cannes for the film festival with Brad & Angie?
Or maybe I just need to spend a little less time with my bottle of Robitussin? Okay. Never mind. I’ll just make another pot of soup instead.
I had a lovely bunch of fingerling carrots, so I roasted them along with a little onion, garlic – and tossed-in one potato to give the soup a thicker texture. After the veggies were soft and a bit crispy on a few edges, I pureed them together with a bit of freshly grated ginger, and thinned it all down with two cups of vegetable stock. The result was a cheery bowl of yumminess – savory from roasting and bright from the ginger. And, my Roasted Carrot Soup with Ginger calculated out to less than 300 calories per serving!
Roasting the vegetables gives the soup an intense flavor, and any charred bits add pretty color. Low-fat, low-calorie and vegan, this soup is satisfying.
1 pound carrots, peeled
½ yellow onion, cut into one-inch chunks
2 cloves garlic, peeled, left whole
1 medium Yukon Gold or white potato, unpeeled,
cut into eight pieces
Extra virgin olive oil, to drizzle
½ teaspoon Kosher Salt, or to taste
½ teaspoon Black Pepper, or to taste
1 teaspoon freshly grated ginger
2 cups unsalted vegetable broth
Heat oven to 400°. Line a baking sheet with parchment paper. Place the peeled whole carrots, onion, garlic and potato on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Using your fingers, toss the vegetables so they are evenly coated with the oil. Roast for 40-45 minutes, turning once, or until carrots and potatoes are tender and a few edges are a bit charred. Remove from oven and let cool for a few minutes.
Place the roasted vegetables and the grated ginger in the bowl of a food processor and add about one-half cup of the vegetable broth. Puree until fairly smooth, about thirty-seconds, then pour in the remaining vegetable stock and puree for a few additional seconds. (Thin with additional water or stock, if desired.) Pour soup into a small saucepan. (Soup can be refrigerated up to two days at this point.) Heat to serve. Serves two as a meal; 4 as an appetizer course.
Suggested garnishes: chopped herbs, pumpkin seeds, drizzled olive oil or freshly cracked black pepper.
NOTES: I used one Rapunzel brand veggie bouillon cube (with no salt added) in two cups of water, 2 teaspoons olive oil, and the recipe calculated out to only 285 calories each for two servings! The soup is quite thick, so thin with additional water or stock, if desired.
Do you think the bartender at one of those fancy casinos on the French Riviera would make me a Robitussin martini?
Until my next update, I remain, your molding correspondent.