Roasted Carrot and Fresh Ginger Soup

Here's a comforting* soup you can pull together when
there is practically nothing in the refrigerator or pantry...
and you are busy. With other things.

Besides being healthful and budget friendly,
the additional bonus is that it goes together quite quickly.

All that is required are a few carrots, an onion, clove of garlic,
bay leaf, chicken or vegetable broth or stock, oil/butter,
salt and pepper ~ and fresh ginger (which I always have on hand for cooking and use in smoothies.)

*I've been needing extra comforting recently, and I'll explain why at the close of this post . . .

The method goes like this:
Peel and cut the carrots into large chunks, toss with oil and roast in hot oven until tender.
Sweat chopped onion in a large pot, when translucent add minced garlic and minced ginger for just seconds. Add broth/stock to pot, then bay leaf and roasted carrots carrots. Add salt and pepper. Bring to a boil, then reduce to a simmer, cook for 20 to 30 minutes. Remove bay leaf. Taste and adjust seasonings.

Using either a blender (or an immersion blender) puree the contents of the pot until silky smooth.
At this point you can stir in some heavy cream to make it creamy, or a tiny amount of Harissa sauce (to make it spicier), a little finely grated orange zest

Garnish as desired; here are some suggestions:
For each individual serving: Shelled, roasted pumpkin seeds ~ (Pepitos) a little lump of butter finely chopped chives finely grated orange zest a small dollop of sour cream toasted chopped nuts of your choice buttery, crisp croutons a tiny sprinkle of nutmeg or cinnamon

If you would like a printable copy of the recipe you can get it here.

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You may be familiar with the seasoning Harissa, the North African spicy red paste (or sauce), if not here is the kind I use. (If you cannot find it locally, it's available from amazon.com.) It is really convenient to keep a tube in the refrigerator to add a good, deep spicy flavor to all kinds of dishes. You can also make your own, but I don't use it that frequently so the tube version is the way to go for me.

Word of warning ~
Do taste whatever brand you choose before
adding it to your recipe ~ it is potent!!

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I've been a little distracted lately, my old faithful friend ~ my Black Labrador dog whom I've had since he was just a little over 2 months old has been having some health issues, surgery, etc.
It was non cancerous, he healed very nicely. He has been doing well for over a year. and behaves much younger than his 13 years. Friendly, full of life and character, but so gentle and easy-going.
Sadly we recently learned he has bone cancer in his foreleg... it is inoperable and the Dr. estimates the blasted cancer will take over within 4 to 6 weeks. He is doing fine at this time, on pain meds, and we will not allow him to suffer. Lots of extra TLC being showered upon him now, while he's with us.
Too soon 'THE' decision must be made, thus, the gray cloud hangs overhead. :(

Being "dog people", the news has affected us deeply ~ spending much more time with my pal, and not so much the internet, or other things.
If I've neglected visiting your blog, or responding to your lovely comments, emails, etc. I hope you'll understand. I'll try to do better. Thanks for listening (reading!)


Thank you for stopping by today friends,
enjoy each minute of the day.

xo ~Mari