Roasted Carrot Ginger Soup With Lemon Yogurt |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Tastes as stunning as it looks. Ingredients:
1 clove garlic, minced |
1 can coconut milk |
1 2inch ginger, peeled and grated |
500 grams carrots, washed, peeled and sliced |
1/2 liter water |
1 small onion, finely chopped |
salt and pepper to taste |
2 tsp. turmeric |
1 tsp. ginger powder |
sugar |
for the yogurt |
1&1/2 tsp. ground coriander |
4 tbs. soy yogurt |
1 tbs. corn syrup or fine sugar |
4 tbs. lemon juice |
1 tsp. cumin |
Directions:
1. Preheat the oven to 250 (C).
2. Put the sliced carrots and grated ginger in a baking dish and add a bit of (non flavorful) oil.
3. Roast the carrots for about 1 hour, turning with a spoon once every fifteen minutes.
4. Meanwhile, make the yogurt sauce.
5. When the carrots are soft, saute the onion until glassy, add the garlic, ginger powder and turmeric.
6. Add the coconut milk and then the roasted carrots and ginger.
7. Puree the mixture. It will be a thick soup. If you prefer it thinner, add a bit of water.
8. Season to taste with salt pepper and ginger.
9. Serve the soup in a shallow bowl with a generous dollop of yogurt in the middle.
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