Roasted Carrot Ginger Soup Recipe

Roasted Carrot Ginger Soup
Submitted By: Taz


3 lbs Carrots - peeled and chopped into 1 inch pieces
6-8 cloves Fresh Garlic
2 Large Leeks - cleaned, dark green removed, and thinly sliced
2 medium Dessert Apples* - peeled, cored, and small chopped
8 Cups Vegetable Broth - homemade preferred
¼ Cup Ginger - minced
2 Tbs Extra Virgin Olive Oil
2 Tbs Fresh Thyme Leaves
Kosher Salt to taste
Fresh Ground White Pepper to taste
2 Tbs Orange or Lemon Zest

  1. Preheat oven to 375ºF
  2. Place the prepped carrots in a large bowl along with the garlic and thyme - Season with a sprinkle of salt and white pepper and drizzle with some olive oil - Toss to coat and transfer to a baking sheet(s) in a single layer - Bake in the top third of the oven until carrots are tender and slightly browned (apx 30-40 minutes) tossing and rotating at least once
  3. When the carrots are nearly done, heat olive oil in a large soup pot over medium-high heat
  4. Add leeks and allow to cook, stirring occasionally, until softened and translucent (apx 3-5 minutes)
  5. Add apple and ginger to the pot - Sauté for another 3-4 minutes
  6. Add vegetable broth and zest (if using) and thoroughly combine
  7. Once the carrots have softened in the oven, add them to the pot and bring to a boil
  8. Reduce heat to a simmer and allow to cook for 20 minutes
  9. Using an immersion blender**, purée soup until smooth
  10. If soup is too thin, allow to simmer (uncovered) until desired consistency is achieved - if too thick, add a little water or vegetable broth until desired consistency
  11. Adjust seasoning
  12. Serve hot garnished with a sprig of fresh thyme and/or some chopped chives if desired
  * Red Delicious, Golden Delicious, Fuji, Gala, Ginger Gold, etc...
** Transfer to a blender (in batches if necessary) as alternative

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