Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Toss the chopped carrots with the honey (if using) and a drizzle of oil, spread on a roasting tray, and roast for 25 to 30 minutes until tender and caramelized at the edges.
- While the carrots roast, melt the butter in a large pot over medium heat. Add the onions and cook gently for 6 to 8 minutes until soft and translucent.
- Add the grated ginger and cook for 1 minute. Add the roasted carrots and the broth. Bring to a simmer and cook for 10 minutes.
- Purée the soup until completely smooth, either with an immersion blender or in batches in a standing blender.
- Return to the pot, stir in the cream, and season with salt and white pepper. Warm through gently without boiling and serve with warmed brioche rolls.
Nutrition
Notes
Net carbs: 28g per serving (32g total carbs minus 4g fiber).
Substitutions: Use coconut cream for dairy-free; skip the honey to lower sugar; swap brioche for any artisan roll (gluten-free options work).
Storage: Refrigerate up to 4 days. Freeze before adding cream for up to 3 months; add cream when reheating.
Reheating: Warm gently over medium-low heat; do not boil after cream is added or it may separate.
