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Roasted Carrot Ginger Soup

Servings: 8

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!