Roast Ginger To Elevate The Flavors Of Carrot Soup
We're firm believers that roasting makes everything taste better, and ginger is no exception. Although you might be familiar with chopping or grating raw ginger into a host of recipes, roasting the root beforehand unlocks another dimension of flavor. This newfound complexity is precisely what can transform a basic carrot soup into one that will have everyone begging for the recipe.
Fresh ginger is punchy, to say the least. Cooking it will eventually mellow some of this boldness, but it will still taste very much present. On the other hand, roasting works to delicately dull its peppery quality, and emphasize its natural sweetness in the process. Not to mention that as ginger caramelizes during roasting, it develops a pleasantly toasted nuance that complements this sweetly spiced profile. Consequently, roasted ginger — and its many components of taste — makes it the perfect addition to all sorts of recipes, especially a spiced carrot soup.
Regardless of the variety, carrots have a sweetness that neutralizes the intensity of zesty ginger, which is why the two ingredients find themselves paired together so frequently. What's unique about joining roasted ginger and carrots together in a soup is that the duo can reach a particularly impressive degree of balance. Both manage to maintain their elements of earthiness and woodsiness, while simultaneously becoming sweeter and more palatable. When blended together, they produce a lusciously creamy soup with a wonderfully honeyed warmth that will leave you craving another spoonful.
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How To Roast Ginger And Work It Into Carrot Soup
Start with fresh ginger, any size or shape will do. Just remember that a quality root should have smooth and wrinkle-free skin, along with an ultra-zesty aroma. Although you can peel and chop it into pieces before roasting, there's no need. After washing and patting it dry, the root can easily be roasted whole. Going this route will also make skins easier to peel off if you're not a fan of their texture.
Precise cooking times may vary based on how you prep the ginger. That said, we recommend placing an entire unpeeled knob on a baking sheet — or directly on an oven rack — and roasting at 475 degrees Fahrenheit for roughly 45 minutes, turning halfway through cooking. You could also roast chunks of ginger alongside ingredients like carrots, onions, and garlic, should you be making soup from scratch. Generally, ginger will be ready once the skins have charred slightly, the insides have softened, and a sweetly spicy smell fills the kitchen.
After the roasted roots have cooled and any skin or blackened bits have been peeled away, the ginger can be tossed into a food processor. For the best diffusion of flavors and the silkiest of textures, blitz until perfectly pureed. Then, stir the ginger into the carrot soup, and leave to simmer. In the meantime, grab some bowls and spoons. It won't be long before soup's on!
Read the original article on Tasting Table.
