Gluten Free Roasted Carrot Ginger Soup Recipe {Vegan}

Monday marks the official first day of fall, but carrot season has already begun. Living in NYC means I can go to a farmer’s market every single day if I wish. And right now carrots are everywhere. And they are one of my favorite vegetables, so versatile and nutritious.

Now that nights are getting cooler I decided to make soup for the first time in months. Colorful and fragrant, this carrot ginger soup is a light and soothing soup, and a delicious way to use up all those carrots!

Carrot soup with ginger is a nutritious low fat soup recipe with just a touch of sweetness and a touch of spice. The fresh ginger adds a hint of heat and flavor, but it’s not too overpowering.

Ingredients

• 8-10 large carrots, chopped into 1-inch pieces (about 1¾ pounds)
• ½ large sweet onion, finely chopped
• 2 cloves garlic, minced
• 6 cups chicken or vegetable stock
• 1 piece ginger, an inch long, peeled
• 3 sprigs thyme or 1 teaspoon dried thyme
• Olive Oil
• Salt
• Pepper

Directions

1. Preheat the oven to 400F. Toss the carrots with 1½ tablespoons olive oil and sprinkle generously with salt and pepper. Roast the carrots for 25-30 minutes, until tender.
2. While the carrots are roasting, 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 another 30 seconds.
3. Add the stock, ginger, and thyme and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes.
4. When the carrots are tender, add them to the broth and continue to cook for 10-15 minutes. Remove the ginger and thyme spriggs.
5. Puree the soup with an immersion until smooth. Add ground ginger if you want an extra kick. Season to taste with salt and pepper. Enjoy!

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The post Gluten Free Roasted Carrot Ginger Soup Recipe {Vegan} appeared first on Gluten-Free N-Y-C.