Roasted Carrot Ginger Soup
This soup is made with Mae’s Seasonings Butter Chicken. The ginger in this soup brings out the flavour in the carrots. This can also be made vegan by replacing the cream with coconut milk. This is great served with Naan bread or garlic toast.
Ingredients
- 2 pounds carrots
- olive oil
- 1 onion, diced
- 4 - 6 garlic cloves, minced
- 2 cups vegetable broth
- 2 tsp ground ginger
- 2 tsp Mae's Seasonings Butter Chicken, divided
- 1 cup half and half cream or coconut milk
Instructions
- Preheat oven to 350 F.
- Peel and cut up the 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.
- Meanwhile in a pot sauté onions until tender, about 5 – 7 minutes then add garlic and cook for 1 – 2 minutes more until garlic is fragrant.
- Once the carrots are cooked add to the onion and garlic mixture. Then add in vegetable broth.
- Puree this mixture either with a hand blender or a blender that can withstand some heat.
- Once this is pureed place back in pot and add in ginger, 1 tsp Butter Chicken Seasoning and half and half cream.
- If this is too thick add some more vegetable broth or water. Let this simmer for about 15 minutes.
- Taste and adjust seasonings if necessary.
Notes
For more info on Mae's Seasonings Butter Chicken: Click Here!
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Butter Chicken Seasoning
This is great in your favourite butter chicken recipe or can also be used in vegan butter *chicken*. This is a blend that includes: Spices (coriander, chili peppers, garlic, cumin, and spices) brown sugar & sea salt CONTAINS: CUMIN. Mae’s Butter Chicken Seasoning possesses astounding flavours so eliminate the guesswork when making your next Butter Chicken dinner. Choose Mae’s Seasoning spice combination; made with no artificial preservatives.
Weight: 80 grams
$12.00
48 in stock
