This recipe for our family's favourite Carrot Ginger Soup has just enough sweetness from apples and hints of orange and ginger. It's gluten-free, dairy-free, and vegan.
4poundsfresh carrots,peeled and chopped (about 8 heaping cups)
2tablespoonsfresh thyme
salt and pepper to taste
2tablespoonsolive oil,extra-virgin
6clovesgarlic
1largeonion,chopped
¼cupfresh ginger,finely grated
2mediumapples,(or pears) peeled and finely chopped
8cupsvegetable broth,low sodium
2tablespoonsorange zest
2tablespoonparsley,chopped, for optional garnish
Instructions
Preheat oven to 375°F.
Peel and 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 the soup.
Ladle into bowls or soup shot glasses, garnish with fresh thyme leaves and/or finely chopped parsley, and serve.
Notes
Roasting the carrots and garlic may seem like an unnecessary step in this recipe, but you'll be surprised at how much it enhances and intensifies their flavour! Take care not to brown the onions too much, as they may add bitterness to the soup. You just want to soften them until they are translucent. Scoop out any that may have become too dark.Let the soup cool slightly before adding it in batches to the blender, filling the blender only half full each time. Be careful, as the steam that escapes from the top will be hot.