Roasted Carrot Soup with Ginger

• Gluten free
• Paleo

• Produce

  • 2 lbs Carrots
  • 2 Celery stalks
  • 2 tbsp Ginger, fresh
  • 1 Onion, small

• Canned Goods

  • 4 cups Chicken broth

• Oils & Vinegars

  • 2 tbsp Avocado or olive oil

• Dairy

  • 2 tbsp Butter

• Liquids

  • 4 cups Water

Found on momcrieff.com

Description

Ingredients

• 2 lbs carrots, peeled and cut into one inch chunks
• 2 Tbsp butter
• 2 Tbsp Avocado or Olive oil
• 1 small onion
• 2 celery stalks
• 2 Tbsp fresh grated ginger
• 4 cups chicken broth
• 4 cups water

Directions

• Preheat oven to 400 Fahrenheit
• Place carrot chunks on baking pan and drizzle olive oil on carrots. Stir to make sure they are coated.
• Roast carrots for 35 minutes, stirring one or two times.
• While carrots are roasting, melt butter in large stock pot or dutch oven. Add onions and sauté for approx. 4 minutes. Add celery and ginger and sauté for another three minutes, ensuring onions and celery are tender.
• Add roasted carrots, broth and water. Simmer for 30 minutes.
• Using an immersion blender, puree soup.
• I didnt add salt but some may like adding prior to serving (I thought the salt in the chicken broth was enough).
• Serve and enjoy!