Ingredients
Method
- Preheat the oven to 400F. Toss the chopped carrots with 2 tablespoons olive oil and sprinkle generously with salt and pepper, about 1/2 teaspoon each. Roast the carrots for 25-30 minutes, until fork tender.
- Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Add the stock, thyme and roasted carrots and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes, until the vegetables are fully tender.
- Puree the soup in blender (be careful while blending!) or with an immersion blender until smooth. Season to taste with salt and pepper. Enjoy!
Notes
- For an extra creamy texture without dairy, add a splash of full-fat coconut milk at the end when blending the carrot ginger soup.
- If your soup is too thick, thin it with a little extra stock or water until it reaches your desired consistency.
- Storage: Leftover carrot ginger soup can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your soup is too thick, thin it with a little extra stock or water until it reaches your desired consistency.
- Storage: Leftover carrot ginger soup can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.