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 (good quality, not too high in sodium – I use the organic chicken stock from Costco)
- 1 piece ginger, an inch long, peeled
- 3 sprigs thyme
- Olive Oil
- Salt
- Pepper
Instructions
- 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.
- 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.
- 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 Credit: http://blog.meaningfuleats.com
