Carrot Ginger Soup

Carrot Ginger Soup



Yield: Serves 4

Ingredients

1.5 Pounds Carrots, Peeled and Chopped (roughly 4 heaping cups)
1 Tablespoon Fresh Thyme Leaves
Salt and Pepper
1 Tablespoon Olive Oil
1 Small Onion, Chopped
3 Garlic Gloves, Minced
2 Tablespoons Freshly Grated Ginger, Or More As Desired
1 Medium Apple or Pear, Peeled and Diced
4 Cups Low Sodium Vegetable Broth
Teaspoon Coriander
1 Tablespoon Orange Zest
Garnish Ideas:
Fresh Chives, Pistachios (as pictured), Sliced Green Onions


Directions:

Preheat the oven to 375 degrees.
If using whole carrots, chop the carrots into 1-inch pieces and place in a medium baking dish.
Add the fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat.
Bake until tender and slight browning has occurred, about 30 minutes, tossing at least once during baking time.
While the carrots are roasting, heat the olive oil over medium high heat.
Add the diced onion and sauté until tender, about five minutes.
Add the ginger and the diced apple and sauté for another three minutes.
Season with the coriander and orange zest and add the vegetable broth.
Once the carrots are roasted and tender, add them to the broth and bring to a boil.
Reduce the heat to low/medium and simmer for 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor.
Add more vegetable broth as needed to thin.
Ladle into individual bowls, garnish and serve.

source: reciperebuild