Roasted Carrot and Ginger Soup
Preparation time: 1 hr and 15 min
- 2 pounds carrots, peeled and cut in smaller pieces
- 1 medium onion (about 1 cup), chopped
- 1 head garlic, roasted
- 1/4 cup olive oil, divided
- 6 cups vegetable stock
- 2 tbsp fresh ginger, grated
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tsp ground cumin
1.Preheat oven to 425F (220C). In a large bowl place carrots and 2 tbsp of olive oil. Add salt and pepper and toss to combine.
2.Place the carrots in a baking sheet lined with parchment paper. Slice the tips off garlic head. Place the garlic in aluminum foil, close and place in the tray.
3.Roast for about 30 minutes.
4.When carrots and garlic have 5 minutes remaining, heat 2 tbsp of olive oil in a large pot. Add onion, ginger and the rest of the spices. Cook for about 5 minutes until soft.
5.Squeeze the garlic into the pot and add the roasted carrots. Add the vegetable stock, cover and bring to a boil.
6.Reduce heat and simmer covered for 30 minutes.
7.Remove from heat and puree using an immersion blender or a regular blender. Reheat if necessary, season if needed and serve with sour cream, bread croutons or toasted seeds. Refrigerate for up to 5 days.