Easy Roasted Carrot Ginger Soup With Greek Yogurt And Croutons

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 3/4 lb carrot, diced
• 1 red pepper, diced
• 4 garlic cloves, halved
• 2 shallots, sliced thick
• 4 tablespoons olive oil
• coarse salt, to taste
• fresh cracked pepper, to taste
• 2 tablespoons fresh ginger, grated
• 1 1/2 cups vegetable stock (or whatever stock you like, sometimes i'll use shrimp stock and garnish the soup with sauteed shrimp)
• 1 dash soy sauce
• 1 dash hot sauce (optional, i like louisiana hot sauce or aardvark sauce)
• 1/4 cup greek yogurt (or tofu sour cream, for vegans)
• 1 cup crouton (can be store-bought, or make your own)

Recipe

• 1 preheat the oven to 400 degrees.
• 2 dice the pepper and the carrots and halve the garlic cloves. toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
• 3 roast the veggies for 40 minutes, or until they start to get brown and caramelize. stir once or twice during roasting.
• 4 put grated ginger, stock, and a glug or two of soy sauce into the food processor. add some hot sauce if you like it spicy.
• 5 put all the roasted veggies into the food processor and puree until smooth.
• 6 at this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
• 7 serve with a dollop of greek yogurt on top and lots of crunchy croutons!