Roasted Carrot Ginger Soup

This roasted carrot ginger soup is elevated with the warm, aromatic notes of our Butter Chicken Seasoning. Perfect for chilly evenings, the blend of spices adds depth and a subtle heat to the naturally sweet carrots and zingy ginger.

Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
  
• Servings: 4
• Course: Soup
• Cuisine: Indian

Ingredients

• 2 pounds carrots
• olive oil
• 2 tsp Mae's Seasonings Butter Chicken, divided
• 1 onion, diced
• 4 - 6 garlic cloves, minced
• 2 tsp ground ginger
• 2 cups vegetarian broth
• 1 cup half and half cream or coconut milk 

Instructions

1. Preheat oven to 350F. Peel and cut up carrots in large chunks and toss with some olive oil and 1 tsp Butter Chicken Seasoning. Place in a baking pan and bake for    20 - 30 minutes or until cooked and lightly browned.
2. Meanwhile, in a medium pot on medium - high heat sauté onions until lightly browned. Add garlic, 1 tsp Butter Chicken Seasoning and ginger and cook for 1 minute. Add in veggie broth and cooked carrots,
3. Using an immersion blender, puree soup and bring to a boil and let simmer for 10 minutes. Add in cream and heat until warmed up,
4. Taste and adjust seasonings if needed.  

Click here for more info on our Butter Chicken Seasoning