Roasted Carrot and Ginger Soup (Vegan, Gluten Free)
Made with warm spices and root vegetables, this soup is sure to please.
- 1 lb carrots about 6 medium, chopped
- 3 tbsp olive oil
- 1/2 tsp cinnamon
- 2 med onions chopped
- 2 cloves garlic minced
- 2 tbsp ginger finely chopped
- 1 carton vegetable broth about 5 cups
Preheat the oven to 400 degrees. Place the chopped carrots on a large baking tray. Toss with 1 tbsp olive oil, cinnamon and pepper. Bake for 20 minutes, tossing halfway through.
Meanwhile, place a large pot on medium heat, and add 2 tbsp of olive oil. Once it's heated, add the onions. Sautee onions until they begin to soften, about 5-7 minutes. Add the garlic and ginger, and cook for another 2-3 minutes.
Add the carrots to the pot, and pour in the vegetable broth. Turn up the heat to med-high, and bring to a boil. Once soup is bubbling, lower the heat to a simmer for 5 minutes. Remove from the heat, and use an immersion blender to puree the soup.
If you don't have an immersion blender, a regular blender will work just as good, but ensure the soup is pureed in batches.