One thing that I love about the cooler weather is soup. I am forever finding new recipes to use.
It’s such a delicious way to get all those servings of vegetables in and use up the abundance of carrots from my garden!!
Roasting vegetable changes their taste – to me, so much better. So I decided to try roasted carrot soup. I couldn’t be more pleased.
- 6 cups sliced carrots
- olive oil, about 1-2 tbsp.
- kosher salt, 1/2 tsp or so
- 1 large Spanish onion, chopped
- 1/2 tsp ground ginger (I would like to use fresh next time, 2 Tbsp grated would do it)
- 4 cups vegetable or chicken broth (I use low salt so that I can add just how much I want later)
- pepper to taste
- Preheat the oven to 400 degrees Fahrenheit
- Toss sliced carrots in olive oil and spread on a cookie sheet, sprinkle liberally with kosher salt; roast for 30-40 minutes, until they begin to brown On the stove top, in a medium to large soup pot, melt 1 Tbsp butter over med/high heat (you could easily use olive oil or coconut oil here); add the sliced onions and cook until they begin to brown; add the ginger and broth; bring to a boil
- Once the carrots are done, carefully add the carrots to the broth and onions
- Once it’s cool enough (just not boiling hot, warm is still good), blend using and immersion blender or in batches
I love it just like this with a bit of pepper. You could add cream to make it a creamy soup or add a dollop of sour cream when you serve it.
Enjoy eating your veggies 🙂