This Roasted Heirloom Carrot Ginger Soup made from roasted heirloom carrots and freshly minced ginger makes a flavorful and healthy vegetarian soup recipe.
I wasn’t planning on posting today (Wednesdays are hit or miss) but I was feeling particularly inspired. As much as I love blogging, this intense urge to cook, write, photograph and everything else that comes with posting doesn’t happen nearly as often anymore. Don’t get me wrong, I still love it, I just don’t necessarily feel the overwhelming need to share all the time.
Who remembers when I used to post 6 days a week? WHAT THE WHATTTTT?
But today is different. Today, every ounce of me wants to shout from the rooftop “make this soup!!!!” I couldn’t fathom hoarding this recipe from you for a day longer.
The fact that it’s delicious contributed to my desperate need to post, but I kind of feel that way about all of my recipes. The real truth to my inspiration is so much deeper than how it tastes.
The last few weekends, C and I have paid trips to various Farmer’s Markets. Visiting FM is basically my favorite pass-time. It’s pretty much impossible for me to NOT visit a FM in a new city. It’s also impossible for me to not spend all of my monthly earnings there either…
I love the experience of visiting a farmer’s market and visually nothing makes me go weak at the knees quite like a beautiful display of fresh produce.
But more than anything, I love how inspired I feel when I visit a farmer’s market. Everyone is so friendly, helpful (always ask for cooking tips!) and eager to talk about food. Basically my mecca.
After our visit to the farmer’s market I was chatting with Lee and she totally concurred with my sentiment when it comes the farmer’s market inspiration. So often we are disconnected from the food we eat. We forget that food is in theory supposed to come from the earth. I honestly think the best way to encourage people to eat healthier is to plop them in the middle of a farmer’s market and tell them to converse.
$6 later I came home with 2 lbs worth of heirloom carrots from Cookstown Greens (one of my favorite local farms btw!) and knew exactly what I wanted to do with them. I roasted them up and pureed them into soup. I swear it tastes THAT much better because of the true blood, sweat and tears that went into growing those carrots.
REAL FOOD doesn’t need any gimmicks. It can be easily whipped up into a healthy soup or even served raw. After all, it tastes real and I can’t think of anything more delicious than that!Print
Roasted Heirloom Carrot Ginger Soup
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 bowls 1x
- 2 lbs heirloom carrots
- 3 T olive oil
- 1 tsp + 1/2 tsp sea salt
- 1 tsp rosemary
- 1 large onion, diced
- 2 small garlic cloves, minced
- 2 T freshly grated ginger
- 6 cups vegetable stock
- 1/4 tsp freshly ground pepper
- optional: 1/2 cup full-fat coconut milk, red pepper flakes for a kick
- Preheat oven to 400 degrees F.
- Place carrots on a baking sheet and drizzle with 2 T olive oil. Sprinkle with 1/2 tsp sea salt and rosemary. Roast for 30 minutes. Remove from oven and set aside.
- Add 1 T olive oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent.
- Add in garlic and ginger and cook for 1 more minute.
- Chop carrots into bite-sized pieces and add to soup along with vegetable stock.
- Stir in 1 tsp sea salt and ground pepper and bring soup to a boil. Once boiling lower heat to a simmer and let simmer for 30 minutes.
- Turn off stove-top and remove from heat. Allow soup to cool until manageable to blend.
- Using an immersion blender or in batches with a regular blender, blend soup until smooth.
- Stir in coconut milk if using.
- Serve warm sprinkled with red pepper flakes, if desired.
- Store in fridge for up to 1 week. Freezes well.
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