Roasted Heirloom Carrot Ginger Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Garlic cloves, small
  • 2 tbsp Ginger
  • 2 lbs Heirloom carrots
  • 1 Onion, large
  • 1 tsp Rosemary

• Canned Goods

  • 6 cups Vegetable stock

• Baking & Spices

  • 1/4 tsp Pepper, freshly ground
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on thehealthymaven.com

Ingredients

• 2 lbs heirloom carrots
• 3 T olive oil
• 1 tsp + 1/2 tsp sea salt
• 1 tsp rosemary
• 1 large onion, diced
• 2 small garlic cloves, minced
• 2 T freshly grated ginger
• 6 cups vegetable stock
• 1/4 tsp freshly ground pepper
• optional: 1/2 cup full-fat coconut milk, red pepper flakes for a kick

Directions

• Preheat oven to 400 degrees F.
• Place carrots on a baking sheet and drizzle with 2 T olive oil. Sprinkle with 1/2 tsp sea salt and rosemary. Roast for 30 minutes. Remove from oven and set aside.
• Add 1 T olive oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent.
• Add in garlic and ginger and cook for 1 more minute.
• Chop carrots into bite-sized pieces and add to soup along with vegetable stock.
• Stir in 1 tsp sea salt and ground pepper and bring soup to a boil. Once boiling lower heat to a simmer and let simmer for 30 minutes.
• Turn off stove-top and remove from heat. Allow soup to cool until manageable to blend.
• Using an immersion blender or in batches with a regular blender, blend soup until smooth.
• Stir in coconut milk if using.
• Serve warm sprinkled with red pepper flakes, if desired.
• Store in fridge for up to 1 week. Freezes well.

Nutrition