Things that smell fantastic when you put them into the oven: garlic, bread, shiitake or maitake bacon, pizza, sweet potato, pot pie, amiright? … add ginger to that list. Stay with me.

When I got my latest issue of Bon Appétit and read about their method of roasting ginger, I had to give it a try. It sounded kind of weird, but it also kind of made sense. What slow roasting did was give the ginger a soft texture, mellowed out it spiciness, and infused a rich and nutty flavor that worked like magic in a soup (although I’m sure there’s lots more ways it can be used). BA suggested grinding up the roasted ginger skin and all, but I peeled it away because it was easy enough, and cut away any tough ends before pureeing it into a smooth paste. I then froze that puree into tablespoon-sized portions for later. Why not?

BA suggests that the ginger be broiled, but my oven temperature decided it wanted to stay put at 475. I put the ginger right on the oven rack, closest to the heating element, which took about an hour, with a flip in there about 45 minutes in. The temperature and timing is up to the size and amount of ginger your roasting.

Adding it to a simple coconut soup gave it a super rich and complex flavor, without an overwhelming taste of ginger. I added in king oyster mushroom scallops and some carrots and cilantro, but would have been equally fine with drinking this plain as a broth. It’s buttery, rich, smoky and nutty … and something we’ll be making often!

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ROASTED GINGER AND COCONUT SOUP

Prep 20 mins

Cook 10 mins

Total 30 mins

Author olivesfordinner.com

Yield 2

Roasting the ginger will add an extra hour to the cook time, but can be made ahead in a bigger batch to use later. 

Ingredients

FOR ROASTING THE GINGER

• several big, fat pieces of ginger (this will make more than you need, but you can freeze and use for later)

FOR THE BROTH

• 1 TB toasted sesame oil
• 4 cloves garlic, minced
• 2 TB water
• 1 large shallot, sliced into half moon shapes
• 1 stalk of lemongrass, bruised and chopped into 3 or 4 pieces (I just peel of the dirty outer layer, then whack it a few times against the counter to loosen up the fibers)
• 2 TB sake or broth
• 4 cups vegetable broth (I use a recommend Imagine brand N0-Chicken broth here)
• 1 TB mirin
• 1 TB soy sauce
• 1 TB pureed roasted ginger
• 1/2 cup full-fat coconut milk (scrape the heavy stuff off the top of the can)

SERVING SUGGESTIONS

• king oyster scallops (see method here)
• sauteed tofu cubes (see method here)
• stuffed wontons (see method here)
• sauteed oyster mushrooms
• noodles
• bok choy, carrots, kale, etc.
• thai chilis, chili oil
• cilantro, mint and/or basil
• lime wedges

Instructions

1. To roast the ginger, preheat your oven to 475. Place the desired amount of pieces of ginger (I roasted 3 big, fat pieces) directly on the top rack. Roast for 45 minutes or until the tops get a little charred. Flip and continue to roast until the other side has just a little char. Set aside to cool, the peel. Cut away any tough or burned edges, but it's fine to leave a little of the skin on. Puree to a smooth consistency, and measure out in tablespoons and freeze to use for later.  
2. In a medium-sized heavy pot, warm the sesame oil over medium heat, then add in the minced garlic and stir to coat. Allow to soften for 5-7 minutes, stirring occasionally to prevent browning. As soon as the garlic turns golden, add in the two tablespoons of water and allow to simmer until most of the water is evaporated and the garlic is really soft.
3. Throw in the sliced shallots and lemongrass. Turn the heat up to medium, stir, wait one minute, then deglaze the pot with the sake or broth.  Add the broth, mirin and soy sauce to the pot, then throw in the 1 TB of pureed ginger. Allow to simmer for 10-15 minutes (you want it at a very low simmer, not a boil).
4. Remove the pot from the heat and stir in the coconut milk.
5. Serve with whatever mushrooms, vegan protein, vegetables or noodles you like. This broth is also great served plain.

Check out more soup ideas and recipes here!