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Ingredients
4 large carrots, peeled and chopped
1 medium onion, chopped
1-inch piece fresh ginger, peeled and grated
3 cups vegetable broth
¼ cup heavy cream
Salt and pepper to taste
DIRECTIONS
Roast the carrots and onion at 400°F for 20-25 minutes, drizzled with olive oil and seasoned with salt, and pepper
In a pot, sauté garlic and ginger until fragrant, then add the roasted vegetables and broth. Simmer for 5-10 minutes.
Blend the soup until smooth and stir in honey, salt, pepper, and cream.
Top with a heart-shaped cream drizzle
REVIEWS
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We'd love to hear your thoughts if you make it.
stac
awesome!
Deb
I and my friends absolutely love this jalapeño honey peach jam. It has just enough kick with the jalapeños. Delicious on bread or crackers!
Deb
These spices made an excellent bread dip.We loved it!