foolproofliving

Instructions for Roasted Carrot Version:
2 Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
3 Place carrots on a sheet pan lined with parchment paper. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1 teaspoon of kosher salt and ½ a teaspoon of black pepper. Toss to make sure that they are fully coated. Roast in the oven for about 30 minutes.
4 Heat a tablespoon of oil in a medium saucepan over medium heat. Add in onion and sautee for about 5-6 minutes or until translucent. Stir in the garlic and ginger and sautee for another minute or so.
5 Pour in 2 cups of vegetable broth, 2 cups water, a teaspoon of kosher salt, and half a teaspoon of black pepper. Give it a quick stir. Put the lid on, bring to a boil and then let it simmer for 10 minutes or so.
6 When the carrots are fully roasted (and safe enough to handle) place them into the pot, give it a stir, and let it simmer for 4 to 5 minutes.
7 Off the heat, carefully puree the vegetables using an immersion blender until everything is nice and smooth. Put it back on the stove, add in the apple cider vinegar, and bring it to a boil one last time before serving.
For the StoveTop Version:
10 Heat a tablespoon of vegetable oil in a saucepan over medium heat. Add in the onion and carrots sautee for about 5-6 minutes. Stir in garlic and ginger and saute for about a minute or so.
11 Pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and a half a teaspoon of ground black pepper. Give it a stir, put the lid on, let it cook keeping a close eye on it for about 30 minutes or until a knife inserted into one of the carrots comes in and out easily.
12 Carefully puree using an immersion blender. Give it a taste and add more seasoning if necessary. Finish it off with a tablespoon of apple cider vinegar to brighten the flavors.
13 When it is time to serve it, ladle into bowls and top it off with a dollop of creme fraiche and chives.