4poundsfresh carrotspeeled and chopped (about 8 heaping cups)
salt and pepper to taste
¼cupfresh gingerfinely grated
2mediumapples (or pears) peeled and finely chopped
8cupsvegetable brothlow sodium
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.