sweetskeletal:

I made this awesome carrot-ginger soup, and I absolutely love it! Here’s my recipe:

2 cloves of garlic, cut in half (41 kcal)
473g (4-5 large) carrots, cut into medium sized chunks (214 kcal)
130g (half a medium) yellow onion, cut into large slices (52 kcal)
7mL (½ Tbsp) Olive Oil (60 kcal)
5mL (1 tsp) grated fresh ginger (18 kcal)
10mL (2 tsp, or 2 cubes) beef bouillon (20 kcal)
1L (4 cups) hot water (0 kcal, YAY!)

Preheat oven to 250C (475F). Spread chopped garlic, onion, and carrot on a baking sheet, drizzle with oil, and sprinkle with seasoning salt. Mix until oil and salt are well distributed. Place on middle rack in the oven, and bake for 20 minutes (more or less, depending on how big your carrot chunks are), stir halfway through, and remove when carrots are fork tender. Watch out for the onions, as they sometimes burn. Don’t worry if they get a little brown around the edges; that adds more flavour!

Mix bouillon and water until completely dissolved, and pour into a large blender (should hold 1.75L or 7 cups, but if it doesn’t, then split your ingredients in two and do two batches). Add roasted vegetables and fresh ginger, and blend until it reaches a desirable consistency.

At this point, you can be done, or you can add whatever you like! I like to throw in some curry powder for a little kick, along with some chopped baked apples, but that’s up to you (remember to add the apple’s calories if you do). There, a delicious low calorie soup that can keep our cold little fingers warm this autumn! Enjoy!

🍁Keep warm, Stay safe🍁