Easy Roasted Carrot Ginger Soup With Greek Yogurt And Croutons - cooking recipe

Ingredients

3/4 lb carrot, diced
1 red pepper, diced
4 garlic cloves, halved
2 shallots, sliced thick
4 tablespoons olive oil
coarse salt, to taste
fresh cracked pepper, to taste
2 tablespoons fresh ginger, grated
1 1/2 cups vegetable stock (or whatever stock you like, sometimes I'll use shrimp stock and garnish the soup with sauteed shrimp)
1 dash soy sauce
1 dash hot sauce (optional, I like Louisiana Hot Sauce or Aardvark sauce)
1/4 cup Greek yogurt (or tofu sour cream, for vegans)
1 cup crouton (can be store-bought, or make your own)

Preparation

Preheat the oven to 400 degrees.
Dice the pepper and the carrots and halve the garlic cloves. Toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
Roast the veggies for 40 minutes, or until they start to get brown and caramelize. Stir once or twice during roasting.
Put grated ginger, stock, and a glug or two of soy sauce into the food processor. Add some hot sauce if you like it spicy.
Put all the roasted veggies into the food processor and puree until smooth.
At this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
Serve with a dollop of greek yogurt on top and lots of crunchy croutons!