Roasted Carrot Ginger Soup

This popular combination of carrots and ginger has been around for ages and I'm sure many of you have your favorite spin on this classic soup. I'm particular to our version because the carrots, onions, and garlic are all roasted before pureeing, which creates a rich, deep flavor that I can't get enough of. I add a touch of full-fat coconut milk to the soup to make a thick and creamy texture with a hint of sweetness. I've always hated when carrot soups are overpowered by coconut, so I only use half a cup instead of a whole can. This soup only has seven ingredients but is chock full of flavor and is perfect on these chilly winter nights. Pair with some good crusty bread, a few glasses of your favorite house wine, and a reasonable dinner date and you're all set!

Ingredients

• 1 1/2 pounds carrots (about six large carrots), cut into 1-inch pieces (no need to peel)
• 1 large yellow onion, peeled and quartered
• 2 large cloves of garlic, peels left on
• 2 teaspoons fresh thyme
• Salt and pepper
• Olive oil
• 4 cups low-sodium vegetable stock
• 2 tablespoons minced ginger
• 1/2 cup full-fat coconut milk (blended before measuring)

Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the vegetables, allowing them to caramelize and develop a rich flavor.
2. Prepare the Vegetables
   Toss with Oil and Seasonings: On a large rimmed baking sheet, toss the carrots, onion, garlic (with skins on), and thyme with a generous drizzle of olive oil. Sprinkle with salt and pepper to taste.
   Roast the Vegetables: Spread the vegetables in a single layer on the baking sheet to ensure even roasting. Place the baking sheet in the oven and roast until the vegetables are golden brown and tender, about 35-45 minutes. Toss the vegetables halfway through cooking to promote even browning.
3. Blend the Soup
   Cool Slightly and Peel Garlic: Let the roasted vegetables cool slightly. Once cool enough to handle, remove the garlic from its skin by gently squeezing each clove.
   Blend in Batches: Place half of the roasted vegetables, 2 cups of vegetable stock, the minced ginger, and the blended coconut milk in a blender. Blend until the mixture is smooth and creamy.
   Transfer to Pot: Pour the pureed soup into a large pot and keep warm over medium-low heat.
4. Blend the Remaining Vegetables
   Second Batch: Add the remaining roasted vegetables and 2 cups of vegetable stock to the blender. Blend until smooth.
   Combine in Pot: Pour the second batch of pureed soup into the pot with the first batch. Stir well to combine.
5. Heat and Serve
   Adjust Consistency and Seasonings: If the soup is too thick, add more vegetable stock or water to reach your desired consistency. Taste the soup and adjust the seasonings, adding more salt or pepper as needed.
   Serve Warm: Keep the soup warm over low heat until ready to serve.
6. Garnish and Enjoy
   Serving Suggestions: Serve the roasted carrot ginger soup in bowls, garnished with a drizzle of coconut milk, a sprinkle of fresh thyme, or a few croutons for added texture.
   Pairing: Pair with crusty bread and a glass of your favorite wine for a complete meal.

Additional Tips

• Storage: Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Freezing: This soup freezes well. Freeze in individual portions for easy meals. Thaw overnight in the refrigerator before reheating.
• Enhancements: For extra flavor, add a squeeze of fresh lemon juice or a pinch of red pepper flakes. Garnish with fresh herbs like parsley or cilantro for added freshness.

Enjoy this comforting and flavorful Roasted Carrot Ginger Soup, perfect for warming up on those chilly nights!