Healthy Creamy Roasted Carrot Soup
 
 
Yield: 6 servings
Ingredients
  • 2 lbs carrots, peeled and cut into 3-inch lengths
  • 1 medium onion, peel removed and thickly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 ribs celery, roughly diced
  • 1½ - 2 tablespoons minced fresh ginger, from about 1-inch peeled piece, depending on preference
  • 6 cups low-sodium vegetable broth
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
Directions
  1. Preheat the oven to 375 degrees F. Line a sheet pan with nonstick aluminum foil and lay the carrots in a single layer. Place the onions in a single layer or if they won’t fit you can layer them on top of the carrots. Drizzle with the olive oil then toss to coat. Season with salt and pepper then roast in the oven for about an hour. Toss the carrots once during cooking and check on the onions; you don’t want them to burn. The carrots should be soft, blistered and browned.
  2. In a medium saucepan melt the butter over medium heat. Add the celery and ginger and cook until the celery starts to brown, about 5 minutes. Add the roasted carrots and onion, vegetable broth, salt, pepper and 2 cups of water. Bring to a boil then reduce then reduce the heat to low, cover and simmer for about 45 minutes. Remove from the heat.
  3. Use a high-speed blender to puree the soup. If using a regular blender, puree the soup in batches. Once pureed, taste and season with salt and pepper as needed. Tastes best after the flavors have been allowed to meld for a few hours or overnight. Reheat gently on the stove or in the microwave and adjust seasoning to taste before serving.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/16/healthy-creamy-roasted-carrot-soup/