Roasted Carrot Ginger Soup 🥕🧄🌱
Simple enough for a quick weeknight meal **although** these flavors are complex and fancy enough that this carrot soup will also be coveted on your holiday dinner table.
Roasting the carrots takes this soup to the next level.
If you don’t have an immersion blender, you can carefully blend your soup in small batches, using a conventional blender.
Makes about 6 servings
- 3 lbs fresh garden carrots, peeled and cut into 3-inch pieces
- 2 Tbsps extra-virgin olive oil, or avocado oil, divided
- 2-3 cloves fresh garlic, minced
- 1/2 tsp sea salt, divided, to taste
- 1/4 tsp ground pepper
- 1 large yellow onion, chopped
- 2-inch ginger knob, peeled and grated
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes, optional
- 4 cups vegetable broth, or chicken bone broth
- 2 cups water
- 1 Tbsp fresh squeezed lemon or lime juice
- plain Greek yogurt, or drizzled coconut milk (optional), to serve
- sesame seeds
- chopped parsley or cilantro, to garnish
Preheat your oven to 400 degrees f. and line a large rimmed baking sheet with parchment paper.
Place your peeled and chopped carrots onto the prepared baking sheet. Drizzle with 1 tablespoon of oil and and toss with your minced garlic, sea salt and pepper. Arrange the carrots in a single layer to evenly roast.
Roast for 25 to 35 minutes, or until slightly caramelized and tender.
Meanwhile, heat the remaining oil in a large stock pot over medium heat. Add in your onion and sauté until it begins to soften. Stir in grated ginger, and all seasonings, then continue to sauté for 1-2 minutes more. Carefully pour in the broth/stock and water, then bring to a brisk boil.
Stir in your roasted carrots and simmer on low for 15-20 minutes, while flavor develops.
Once your soup is finished cooking, remove the pot from the heat and let it cool for a few minutes.
Using a hand blender (immersion blender) blend your soup until completely smooth.
Stir in fresh lemon juice, then taste test for sea salt and pepper.
Serve your soup hot, and garnish with yogurt, sesame seeds and chopped parsley.
This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.