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Kristy Sadler

Roasted Carrot and Ginger Soup

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive Oil divided
  • 6 Large Carrots peeled and cut lengthwise
  • 1 Medium Cooking Onion cut in half, skin on
  • 1/2 Medium Potato peeled and quartered
  • 4-6 Cloves Garlic
  • 1 tsp Sea Salt
  • 1 tbsp Grated Ginger
  • 4 Cups Vegetable Stock I use unsalted to have more control over the saltiness
  • 1 tbsp Vegan Butter
  • 1 tsp Cumin
  • 1 tbsp Chopped Cilantro for garnish
  • 1 Pinch Cayenne or to taste if you like it hotter
  • 1 Squeeze Fresh Lemon

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Toss the carrots and potatoes in olive oil and a sprinkle of salt
  3. Rub whole garlic cloves with olive oil
  4. Brush cut side of onion with olive oil
  5. Place all vegetables cut side down on a baking sheet and roast in the preheated oven for 40 minutes. Check the garlic at 20 minutes and pull it out if it's nice and soft.
  6. Once the veggies are roasted, set a large pot on the stove and add the remaining olive oil that you didn't use during the roasting processes.
  7. Once the oil is heated add the ginger and cook for one minute or until the ginger aroma fills the air.
  8. Add the stock, cumin, salt and the roasted vegetables (remove the peel from the onions and garlic) and simmer for 20 minutes to allow the flavours to incorporate.
  9. Using a high powered blender, blend the soup until creamy.
  10. Put the blended soup back in the pot and add in the vegan butter, cayenne and squeeze of lemon to add even more richness. Add more salt if needed.
  11. Serve each bowl of soup with a sprinkle of cilantro and enjoy!

Notes

 
  • Feel free to use less ginger if you want the carrot to stand out more.
  • If you want to dial up the heat, adding a chili along with the ginger or boost up the amount of cayenne you use to give it a nice additional punch.