September falls within the monsoon season in Sri Lanka, it’s just nothing but rain and a tiny bit of Sun. Alright, I may have blown things out of proportion here, but it’s just perfect weather for being lazy and enjoying the relaxing sound of rain. Cold misty mornings just bring on cravings for something warm and soothing. Comfort food like a bowl of warm oatmeal, porridge, or perhaps cozy ginger and carrot soup really does warm the cockles of the heart and breathe life into an otherwise lazy slow morning.
Roasted Carrot and Ginger Soup
Whenever I needed a warm and delicious soup I always go with pumpkin or butternut squash soup but today I wanted to try something different with a different flavor profile. It’s roasted carrot and ginger soup with Finch Sumac seasoning.
Sumac Mix
Sumac is a spice that is very popular in the middle east which has a sour, tangy, or lemony flavor. This spice is very commonly used when roasting vegetables or meat as a rub or marinade, or as an add-on to add a sour or tangy flavor to dips or hummus or simply sprinkle on salads, meals, or even on desserts.
Ingredients
- 02 cups of carrot – cubed
- 03 cups of vegetable broth
- 01 1/2 tsp of salt – adjust to your preference
- 01 tbsp of Finch sumac powder – Shop Now
- 01 tsp of ground pepper
- 01 tbsp of ground ginger – adjust to your preference
- 02 large onions – chopped
- 03-04 medium-sized garlic cloves
- 03 tbsp of olive oil
Roasted Carrot and Ginger Soup
Method
- Peel off the carrots outer skin and cut into 01-inch size cubes
- Add the chopped carrots into a bowl and season it with salt, pepper, and finch Sumac powder and drizzle some olive oil and air-fry for 20-25 minutes at 180 c. Make sure to flip carrots from time to time roast evenly.
- Heat up a skillet over medium heat and add some olive oil
- Add the grated ginger and sauté for a minute till aromatic and then add garlic and onions and sauté for another minute
- Next, add the roasted carrots, vegetable broth and bring it to a boil, and cook for about 05 minutes.
- Finally use a stick blender and blend till it’s in purée consistency. Give it a taste and adjust salt and pepper if required.
- Pour into soup bowls, garnish with some herbs and serve warm with bread.
Please let me know how this recipe turns out for you in the comments! You can also share your results with me on Instagram with the hashtag #thefoodsnapsrecipes.
Can’t wait to see your re-creations!
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