The Pioneer Woman Tasty Kitchen
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Roasted Carrot Ginger Soup with Cilantro Chili Oil

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Prep:

Cook:

Level: Easy

System:

4

Description

This soup is the perfect balance of flavors. Roasting the carrots gives the a more intense and sweet flavor; ginger gives a little spice; and coconut milk makes the soup creamy and delicious!

Ingredients

  • FOR THE CARROT GINGER SOUP:
  • 1 pound Carrots, Washed, No Need To Peel, And Cut Into About 1 Inch Pieces
  • 2 cloves Garlic, Unpeeled And Left Whole
  • 1 Tablespoon Canola Oil
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 can Coconut Milk, Regular Or Lite; A Can Is 13.5 Ounces
  • 3 cups Water
  • 1 whole Fresh Ginger Root, 1 Inch Piece; Peeled And Sliced Thinly Into 1/4 Inch Thick Rounds
  • FOR THE CILANTRO CHILI OIL:
  • 2 whole Serrano Peppers, Seeds Removed And Roughly Chopped
  • ½ cups Cilantro, Roughly Chopped
  • ⅓ cups Canola Oil

Preparation

A note on timing: The cilantro chili oil requires at least 30 minutes to sit and allow the flavors to marry. So you may want to make it at the first, or while the carrots are roasting.

For the soup:
1. Preheat oven to 375 F.
2. Lay the carrots and the unpeeled garlic cloves in a single layer on a rimmed sheet pan. Toss with canola oil, salt and pepper. Roast for 35 to 45 minutes or until the carrots are caramelized and fork tender.
3. Meanwhile, in a 3 quart saucepan combine the coconut milk, water, ginger and a pinch of salt. Cook over medium heat until the liquid is steaming but not boiling. Then turn the heat to low to gently cook just until the carrots are cooked.
4. When the carrots are through roasting, remove the pan from the oven. Remove the garlic from its peel by squeezing the flesh out.
5. Remove the ginger from the broth but do not discard it.
6. Add half of the carrots to a blender along with half of the coconut milk mixture, one of the garlic cloves, and one of the ginger rounds. Remove the plug from the lid of the blender. Place the lid on with a towel over the hole. Pulse until the ingredients are smooth. Give it a taste; if you like add more ginger and pulse to combine it with the mixture.
7. Remove the soup to a bowl, and repeat with the other half of the soup, garlic and carrots.
8. Return the soup to the pan. If the soup is too thick, add a little more water until it’s the consistency you like.
9. Taste for seasoning and add more salt and pepper if needed.
10. If the soup is hot enough you may serve it immediately, or heat the soup over medium heat.

Garnish the soup with cilantro chili oil, and fried onions or shallots.

*Note, if you don’t want to make the cilantro chili oil, you may wish to add a pinch of cayenne pepper onto the carrots in step 2.

For the cilantro chili oil:

1. Put all of the ingredients into the bowl of a mini food processor or blender and pulse until smooth.
2. Allow the ingredients to sit for at least 30 minutes, longer is better.
3. Pour the blended ingredients into a bowl, either through a very fine mesh strainer, or put a coffee filter into a strainer.

*The oil will keep for a few days in an airtight container, in the refrigerator.

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