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Roasted Carrot Ginger Soup

Roasted Carrot Ginger Soup

Did you know that not only does ginger taste great, it's really good for your gut and digestion? Yes, and the carrots in this soup bring even more health benefits to the table. They help to support your eye health, immune system and so much more! This delicious soup is perfect for a warm weeknight meal to help take the chill off and any leftovers make for a quick warm up lunch the next day.
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Prep Time 30 minutes
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 8 carrots peeled and cut into 1-inch rounds
  • 2 Tbs ginger peeled and cut into 4 pieces 1-inch knob
  • 1/2 onion sweet, chop
  • 2 Tbs olive oil
  • 2 tsp thyme fresh (or 1/2 the amount dried)
  • salt to taste
  • 6 cup vegetable stock low-sodium
  • pepper to taste
  • 2 Tbs pepitas raw

Method
 

Prep
  1. Preheat oven to 400°F. Line a roasting pan with parchment paper.
  2. Chop carrots, ginger, and onion.
Make
  1. Place carrots on a baking sheet lined with parchment paper, drizzle with one tablespoon of the oil and toss to coat. Roast in the oven for 15-20 minutes, until just browned and tender.
  2. Meanwhile, in a large soup pot, heat the rest of the olive oil over medium heat. Sauté onions until translucent and tender. Add thyme and ginger and sauté gently until fragrant.
  3. Remove ginger and thyme from stock and add liquid to the pot with the onions & carrots. Bring to a boil and then turn down to a simmer for 10 minutes.
  4. Add roasted carrots to the broth and simmer for 10 minutes.
  5. Use an immersion blender, or blender to purée the soup. Add more stock if needed to reach the desired thickness.
  6. Season with salt and pepper. Garnish with pepitas or thyme if desired.

Notes

Nutrition Facts: Calories 169 Total Fat 9g Saturated Fat 1g Sodium 269mg Total Carbohydrates 20g Dietary Fiber 6g Total Sugars 9g Protein 4g Calcium 53mg Iron 1mg Potassium 484mg