Heirloom Carrot Ginger Soup
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6-8 bowls 1x
- 2 lbs heirloom carrots (regular carrots work fine too!)
- 3 tbsp olive oil (divided)
- 1 tsp + 1/2 tsp sea salt
- 1 tsp dried rosemary (or 1 tbsp of fresh)
- 1 large onion, diced
- 2 small garlic cloves, minced
- 2 tbsp 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 tbsp olive oil. Sprinkle with 1/2 tsp sea salt and rosemary. Roast for 30 minutes. Remove from oven and set aside.
- Add remaining 1 tbsp of 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.