'Bet-ta Carrot-teen' & Ginger Soup

 Looking for a new midweek dinner recipe? This is one I've been into lately. Creamy, filling, and loaded with beta carotene(Among other essential nutrients). If you consider yourself a carrot fanatic or not I think you'll be impressed by the ease and satisfaction of this bowl of goodness. 

CARROT GINGER SOUP RECIPE:

• 5-7 large carrots
• 1 cup of plant-based milk of choice (unsweetened is preferable)
• 1 teaspoon of fresh ginger (or to taste)
• cinnamon (to taste)
• salt & pepper (to taste)
• oil of choice (optional)
• optional sour cream as a topping (or plant based sour cream)

STEP 1: Pre-heat your oven to 375 degrees Fahrenheit. Spread carrots evenly across a glass dish or tray. If using oil to roast your carrots you can drizzle the oil over the carrots now. If not using oil I would recommend adding some water to the glass dish for moisture until the carrots are about half covered in the water. Roast carrots in oven for about 50-60 minutes or until thorough softened and cooked.

STEP 2: Once carrots are cooked let cool just enough to be able to puree or blend them. You can use most blenders for this or a food processor (I use a ninja with a fine blade for this). Add the carrots and plant based milk to the blender. I start with just a few carrots and half a cup of the milk so it doesn't over fill the blender. Once pureed you can add a teaspoon of fresh ginger, salt & pepper, and the cinnamon to taste. 

STEP 3: After all spices are mixed into the puree I would put it back into the oven for about 5-10 minutes to heat it up, or you can store it into the fridge for a later meal. Letting the soup sit can actually enhance the flavors for your next meal. 

STEP 4: When serving, add a dollop of sour cream if you wish. Serve with a slice of rustic bakery bread or a side salad and BAM it's a fantastic mid week meal!

Enjoy