Citrusy Roasted Carrot Soup - alive magazine
Perfectly sweet, and a tad fiery, this offbeat soup is a great way to kick off a celebratory meal. Roasting the main ingredients instead of using the…
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Cooking tools:
- Blender
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- Mixing bowl
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- Chef's knife
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- Measuring cup
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- Serving bowl
Ingredients
- 2 medium navel oranges
- 1 1/2 lbs (750 g) carrots, peeled and sliced into 1/2 in (1.25 cm) pieces
- 1 peeled yellow onion, quartered
- 4 garlic cloves, peeled
- 1 Tbsp (15 mL) grapeseed or sunflower oil
- 1/2 tsp (2 mL) salt
- 1 in (2.5 cm) piece fresh ginger, peeled and chopped
- 2 tsp (10 mL) honey
- 1/2 tsp (2 mL) ground cumin
- 1/8 tsp (0.5 mL) cayenne
- 1/4 tsp (1 mL) cinnamon
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/4 cup (60 mL) toasted pumpkin seeds
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