Our Family's Favourite carrot-ginger soup . First spoonful is always followed by "Mmmmm." |www.flavourandsavour.com
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Our Favourite Carrot-Ginger Soup

This recipe for our family's favourite Carrot-Ginger Soup has just enough sweetness from apples, interest from orange zest, and a kick from the ginger. It's paleo, vegetarian and vegan.
Course Soups and Chowders
Cuisine American, Canadian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 175kcal
Author Flavour & Savour

Ingredients

  • 4 pounds fresh carrots peeled and chopped (about 8 heaping cups)
  • 2 tbsp fresh thyme
  • salt and pepper to taste
  • 2 tbsp olive oil extra-virgin
  • 6 cloves garlic
  • 1 large onion chopped
  • 1/4 cup fresh ginger finely grated
  • 2 medium apples (or pears) peeled and finely chopped
  • 8 cups vegetable broth low sodium
  • 2 tbsp orange zest

Instructions

  • Preheat oven to 375°F.
  • Chop the carrots into 1-inch pieces and place in a large bowl. Add the peeled garlic cloves and fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat. Arrange on a large baking sheet.
  • Bake until tender and slightly browned, about 30 minutes, tossing at least once during baking time.
  • While the carrots are roasting, heat the oil over medium high heat in a large heavy-bottomed pot.
  • Add the diced onion and sauté until tender, about 5 minutes.
  • Add the ginger and the diced apple and sauté for another 3 minutes before adding the vegetable broth.
  • Stir in the orange zest.
  • Once the carrots are roasted and tender, add them to the broth and bring to a boil.
  • Reduce the heat to low and simmer for 20 minutes.
  • Puree the soup in batches in a food processor or preferably a high-speed blender.
  • Add more vegetable broth as needed to thin.
  • Ladle into bowls or soup shot glasses, garnish and serve.

Nutrition

Calories: 175kcal | Carbohydrates: 34g | Protein: 2g | Fat: 4g | Sodium: 1098mg | Potassium: 833mg | Fiber: 8g | Sugar: 18g | Vitamin A: 38505IU | Vitamin C: 22.5mg | Calcium: 95mg | Iron: 1.1mg