Roasted Carrot Soup

Our Christmas celebrations have come to an end, but not the left overs.  I am combining the left over mashed potatoes and roasted carrots to make this creamy roasted carrot soup.

I also made grilled ham and cheese sandwiches for the boys yesterday.  For breakfast on Christmas morning I made potato pancakes with the extra mashed potatoes.

The addition of the Chobani and Honey makes this taste so insanely delicious that it’s a must to make extra roasted carrots and mashed potatoes in anticipation of this great soup.  By the way, you can still make it with fresh, cut carrots and one small baking potato that are uncooked.  The cooking time will take longer for them to soften up.

Roasted Carrot Soup Recipe

 

Roasted Carrot Soup recipe

 

Roasted Carrot Soup Recipe

Carrot Soup
 
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
A dollop of Chobani Greek 0% plain, mixed with honey and chives is a great topping to this soup.
Ingredients
  • 1 pound roasted carrots
  • 1 cup leftover mashed potatoes
  • 1 shallot, chopped
  • 2 Tablespoons minced, peeled ginger
  • 4 cups chicken or vegetable stock
  • salt and pepper to taste
  • 1 teaspoon minced fresh chives
Directions
  1. In a dutch oven, combine the salt, ginger, and shallots, with 1 teaspoon Olive oil. Stir in the carrots, potato, and the chicken or vegetable stock.
  2. Bring to a simmer, cover, and cook until the carrots and potato about 20 to 25 minutes. Keep warm.
  3. If you want to top it with a dollop of yogurt
  4. In a small bowl, combine the yogurt, honey, chives, and ½ teaspoon pepper.
  5. Puree the soup with an immersion blender until very smooth (or puree in a regular blender).
  6. Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture.
Marlene Says
3 PP per serving

 

Thanks for stopping by.  Enjoy your day!

Marlene

Enhanced by Zemanta

Comments

Roasted Carrot Soup — 7 Comments

    • It is better than unicorn. Since the carrots were already roasted in honey and brown sugar, with the addition of the ginger, well, let’s just say, Steve practically licked the bowl. Thanks for the invite it was great seeing you again.

      • You are very welcome!
        Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

        Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!

        See you there!

        Cindy from vegetarianmamma.com

  1. This looks delicious! I love how you can do something so delicious, with only a few ingredients! Thank you for sharing this at Wednesday Extravaganza – Hope to see you there again next week with more deliciousness :)

  2. Pingback: What’s Cooking? 1/28/13 | Start Gluten Free

I love hearing from my readers!