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Roasted Carrot Ginger Soup

Roasted Carrot Ginger Soup

Ah, soup season. There’s nothing quite like the comforting embrace of a warm and cozy bowl of soup on a chilly day. It’s the perfect way to nourish both body and soul. And when it comes to comfort food that doesn’t compromise on taste or nutrition, look no further than this delightful roasted carrot ginger soup.

The vibrant orange hue of this soup comes from the roasted carrots, which lend their natural sweetness and earthy flavor to the mix. But it’s the ginger that truly steals the show, adding a zesty kick that awakens the senses and provides a refreshing twist to every spoonful.

What makes this soup even more remarkable is that it’s made with all vegan ingredients. So you can indulge in a bowlful of goodness without any guilt. From the moment the aromas start wafting through your kitchen, you’ll know you’re in for something truly special.

Not only will this soup warm you up from the inside out, but it will also leave you feeling satisfied and fulfilled. It’s the kind of meal that sticks to your ribs and leaves you with a contented smile. The perfect companion for a cold fall or winter evening, when all you crave is something hearty and wholesome to chase away the chill.

So why not give it a try tonight? Treat yourself to a steaming bowl of roasted carrot ginger soup and let your taste buds do a happy dance. After all, they deserve a little pampering too!

Recipe

8 carrots, peeled and cut into 1-inch rounds

2 Tbsp ginger, peeled and cut into 4 pieces 1-inch knob

1/2 onion, sweet, chop

2 Tbsp olive oil

2 tsp thyme, fresh (or 1/2 the amount dried)

6 cups vegetable stock, low-sodium

salt, to taste

pepper, to taste

2 Tbsp pepitas, raw

How to Prepare

Preheat the oven to 400°F. Line a roasting pan with parchment paper. 

Chop carrots, ginger, and onion.

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.

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.

Add roasted carrots and broth and bring to a boil and then turn down to a simmer for 10 minutes. 

Use an immersion blender, or blender to purée the soup. Add more stock if needed to reach the desired thickness.

Season with salt and pepper. Garnish with pepitas.

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