Roasted Carrot Ginger Soup with Rosemary Biscuits

Ingredients

For Carrot Ginger soup
• 3 large carrots (about 780 g), scraped and cut into 1/2" roundels
• 1 large onion, cut into 3/4 "wedges
• 2 1/2 cups GF vegetable broth plus more as needed
• 1 " piece ginger, cut into half
• 3/4 cup freshly squeezed orange juice
• 1 tsp black pepper powder
• 1/4 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 3-4 tbsp. coconut oil
• 2 tbsp. Goji berries (Soak for 10 minutes to make them soft)
• 1 tbsp. roasted pumpkin seeds
For Rosemary Biscuits
• 1 cup (115g) millet flour
• 1cup (150g) white rice flour
• 1/2 cup (65g) tapioca starch
• 1 3/4 tsp psyllium powder ( or 1/2 tsp xanthum gum)
• 2 1/2 tsp baking powder
• 1 tsp salt
• 2 large eggs,1 whole 1 lightly beaten
• 3/4 cup buttermilk
• 1/4 cup heavy cream
• 2 sticks unsalted butter
• 2 tsp. fresh rosemary, chopped
• GF all-purpose flour

Instructions

1. Preheat oven to 450°F
2. In one large rimmed baking sheet, combine, carrot, ginger and onion. Drizzle with 2 tbsp coconut oil
3. Season with salt, and toss to evenly coat the vegetables; spread out in single layer on a baking sheet and put in the oven.
4. Roast for 30-40 min­utes. You want the vegetables to be caramelized – not burnt.
5. Place all the vegetables in a blender. Add fresh orange juice, vegetable broth, red chili powder, black pepper powder and turmeric. Blend the soup to desired consistency (in batches if you are doubling the recipe). You can also blend the soup in the pot using an immersion blender.
6. Heat the soup and serve in bowls topped with a drizzle of coconut oil, few goji berries and toasted pumpkin seeds along with rosemary biscuits.
7. To make Rosemary biscuits, Using a knife, cut butter into marble-sized pieces. Store the cut butter in the refrigerator until you’re ready to combine it with the other ingredients.
8. In a small bowl, whisk together buttermilk, cream, and whole egg. Put it in the refrigerator.
9. In a large bowl, whisk together, millet flour, rice flour, tapioca starch, baking powder, salt, psyllium husk powder and chopped rosemary.
10. Add butter to flour mixture and toss until fully coated. Working quickly and using your fingers, rub butter into flour until butter resembles small pebbles. Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times. Transfer to a large bowl.
11. Add buttermilk mixture and gently mix with a fork until just combined. The dough should look somewhat dry and shaggy. Cover and let rest in the refrigerator for 30 minutes.
12. Turn dough out onto a large piece of plastic wrap. Cover with another large piece of plastic wrap and roll or pat dough to 1/2 inch thick. Remove top piece of plastic wrap.
13. Sprinkle some GF all-purpose flour. Fold dough in half, then fold in half again. Cover dough with plastic wrap and roll or pat to 1 inch thick.
14. Wrap in plastic and transfer to refrigerator for 10 minutes.
15. Return dough to work surface, Remove top piece of plastic wrap. Cut dough with 3-inch round biscuit cutter, pressing straight down (don't twist). If dough sticks, dip the cutter into gluten free flour between each biscuit. Cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits
16. Place biscuits 1" apart on parchment paper lined baking sheet. Brush the top of each biscuit with egg-wash. You may need to bake these biscuits in two batches.
17. Bake the biscuits in a 400°F oven until risen and golden, about 15 minutes. Let cool slightly, then transfer to wire rack.
18. Serve warm or at room temperature with carrot ginger soup.