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Roasted Carrot Soup with Ginger

Peter G
  • minutes
  • Serves 2 to 4

INGREDIENTS

4

Carrots chopped into even chunks, large

1

Cream and parsley

1 tbsp

Ginger

2 cups

Chicken or vegetable stock

2 tbsp

Honey

1

Salt and pepper to season

3 tbsp

Olive oil

1 tsp

Cumin, powder

1

Eschalot, minced