Description
A comforting, velvety roasted carrot and ginger soup with sweet apples, zesty orange, and aromatic garlic, perfect for a healthy, warming meal.
Ingredients
- 4 lbs carrots, peeled and roughly chopped
- 6 cloves garlic, unpeeled
- 2 tbsp olive oil (divided)
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- ¼ cup fresh ginger, finely grated
- 2 medium apples or pears, peeled and finely chopped
- 8 cups low-sodium vegetable broth
- 2 tbsp orange zest
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the chopped carrots with 1 tablespoon of olive oil, salt, and pepper. Add the unpeeled garlic cloves to the sheet. Roast until the carrots are tender and slightly caramelized, typically 20-25 minutes.
- While the carrots roast, heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes.
- Stir in the grated ginger and chopped apples (or pears), continuing to sauté for another 3 minutes until fragrant.
- Pour in the vegetable broth and stir in the orange zest.
- Once roasted, add the tender carrots and the squeezed roasted garlic (discarding skins) to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
- Carefully transfer the soup in batches to a high-speed blender or use an immersion blender directly in the pot, blending until it’s velvety smooth. Add more vegetable broth if a thinner consistency is desired.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving, if desired.
Notes
- Use low-sodium broth to control salt levels.
- For a thinner soup, add extra broth during blending.
- This recipe is naturally vegan and gluten-free.