Pairing: 2022 Russian River Valley Pinot Noir
Serves 5
Time: 1 hour 15 minutes
Rich and beautiful in color and flavor, this Roasted Carrot Ginger Soup has become a staple in our kitchen. It’s the ideal recipe for a cozy day spent indoors when the lingering smell of carrots roasting is a welcomed and warm addition. Loaded with antioxidants, the ginger is not only an immunity-boosting ingredient but also a pungent addition that works well in contrast to the sweet honey garnish. A surprising pairing, these fall flavors come together to bring out the rich fruit from our Russian River Pinot Noir. The sweetness and richness of the dish with its spicy ginger plays with the tannins in the wine, allowing for an expressive and bold experience.
Ingredients
- 12 medium sized carrots, peeled & cut evenly into ½ inch pieces
- 5 tablespoons olive oil, separated
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 large yellow onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon grated ginger
- 2 (32 oz.) containers chicken broth
- Salt & ground pepper to taste
- Honey, for garnish
Instructions
- Preheat the oven to 450°F.
- Toss carrots, 3 tablespoons olive oil, salt & ground pepper together on a sheet tray and roast for 30 minutes, flipping halfway through. Remove from the oven and set aside.
- Meanwhile, heat a large soup pot to over medium heat, and add 2 tablespoons of olive oil to the pan. Add in yellow onion and saute for 8 minutes, then add garlic & ginger, and saute for another 3 minutes. Add carrots & broth to pot and bring to a boil and then reduce to a simmer for 20 minutes. Puree until smooth & creamy in a blender or with an immersion blender. Season with salt & pepper, to taste.
- Ladle into bowls and garnish with a drizzle of honey and cracked black pepper.
Test Kitchen Tip: A bit of sour cream or greek yogurt on top is a tasty addition. We also tried (by mistake) tumeric instead of ginger in one of the recipe tests for this, and that was delicious too! A happy accident…
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