IMG_5892
This soup is the perfect thing to eat in March. It’s not quite full swing for spring vegetables and I haven’t fully moved on from winter root vegetables. Carrots always remind me of Easter as well. I am so ready for it to be spring! This winter has been very cold and snowy for so many, ourselves included. I love seasons, but the end of winter really has a tendency to drag on. That being said this carrot soup warmed us up on a snowy March day. And that bright orange color makes me swoon!

IMG_5864

This soup is so easy, but absolutely delicious. It has simple flavors and ingredients done right, which is my favorite kind of recipe. The ginger flavor isn’t overpowering at all and it was great for my 2-year-old. It seems like I always have extra carrots laying around my fridge. This is a great recipe for using them up! I like making soups like this at the beginning of the week and having them in my fridge for lunch or a snack throughout the week.

IMG_5877

The outcome of this soup is highly dependent on a quality vegetable or chicken stock. Homemade stock is always the best option. If you don’t have that just make sure you don’t use one that is high in sodium, or you will have a very salty soup! We served this for dinner with a chickpea flatbread and a simple salad and it was heavenly. I hope you enjoy it as much as we did!

IMG_5885

Roasted Carrot Ginger Soup
 
Prep time
Cook time
Total time
 
A delicious and easy way to use up carrots! My toddler loves this.
Author:
Recipe type: Gluten-Free, Vegan, Paleo
Serves: 4
Ingredients
  • 6-8 large carrots, chopped into 1-inch pieces (about 1¾ pounds)
  • ½ large sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups vegetable or chicken stock
  • 1 piece ginger, an inch long, peeled
  • 3 sprigs thyme
  • Olive Oil
  • Salt
  • Pepper
Instructions
  1. Preheat the oven to 400F. Toss the chopped carrots with 1½ tablespoons olive oil and sprinkle generously with salt and pepper, about ½ teaspoon each. Roast the carrots for 25-30 minutes, until fork tender.
  2. 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 cook for 30 seconds, until fragrant. Add the stock, ginger, and thyme and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes, until the carrots are done roasting.
  3. Add the roasted carrots to the broth and continue to cook for 10 minutes. Remove the ginger and thyme spriggs. Puree the soup with an immersion or standard blender until smooth. Season to taste with salt and pepper. Enjoy!

recipe adapted from Food 52

 

3 Responses

  1. Jordyn says:

    I made this exact same soup just the other day- only it didn't last long enough to take pictures for the blog. It was SO good. I wanted to make it after having it at a vegan restaurant here in Japan, and I think the ginger really makes it awesome. Your photos of it are really gorgeous :)

  2. […] Zucchini soup (Silky Gingered Zucchini Soup | theclothesmakethegirl) and this roasted carrot soup (Roasted Carrot Ginger Soup {Dairy-Free, Paleo} | Meaningful Eats) Every weekend I cook a different type of soup, let it chill completely in the fridge (usually […]

  3. […] Zucchini soup (Silky Gingered Zucchini Soup | theclothesmakethegirl) and this roasted carrot soup (Roasted Carrot Ginger Soup {Dairy-Free, Paleo} | Meaningful Eats) Every weekend I cook a different type of soup, let it chill completely in the fridge (usually […]

Leave a Reply

Rate this recipe: