Ginger Perfumed Carrot Soup with an Almond-Cilantro Gremolata


2 lbs carrots, peeled and chopped into 2-inch chunks

2 inch piece of ginger, minced

1 shallot, minced

2 cloves of garlic, minced

4 cups chicken broth

1/4 cup cilantro

zest 1/4 lime

1/4 cup roasted almonds, chopped


Heat oven to 375. Drizzle a little olive oil over the carrots, spread on a baking sheet and bake for 30-40 minutes or until slightly browned and tender. Meanwhile, chop cilantro, and mix with zest and almonds. Set aside. Once the carrots are roasted, sauté the shallot, ginger and garlic and add broth. Add the roasted carrots, bring to a simmer and cook for 3-5 minutes. Puree in a blender and serve hot topped with the gremolata.