This is a wonderfully simple soup. The flavors are delicate and warm. I think it would be a great soup for when you’re feeling a little under the weather, or when you just need a light but delicious soup. Roasting the carrots brings out their sweetness, and the ginger and thyme infused vegetable stock adds a nice warmth and earthiness in the background. I think you could make this even easier by roasting the onions with the carrots. This was very popular at the last School of Christian Living class of the term. I served it with Black Bean, Quinoa and Citrus Salad and a Dark Chocolate Cardamom Mousse, but this would also be sublime with a sandwich, or a simple green salad.
Adapted from Food 52
- 5 lbs carrots, peeled and cut in 1/2″ rounds
- 1/4 cup extra-virgin olive oil
- 1 tsp kosher salt (more to taste)
- 3 1/2 (32oz) boxes good quality vegetable stock
- 3 one-inch pieces of ginger, peeled
- 5 sprigs of thyme
- 2 large sweet onions, chopped
- 6 large garlic cloves, minced
- 1 1/2 tsp ground ginger
- salt and freshly ground pepper to taste
On a large rimmed baking sheet, toss the chopped carrots with half the olive oil and sprinkle with Kosher salt. Set oven rack 6-8 inches from the broiler and turn the broiler on. Broil for about 10-15 minutes, rotating the carrots every 4-5 minutes until they’ve got some color and are tender.
Meanwhile, bring stock to a boil in a large pot with the ginger and thyme in it, simmer for 15 minutes.
In a large skillet, heat remaining olive oil over medium high heat. Add onion and sauté for a couple of minutes, then add garlic and sauté until fragrant and onions begin to brown.
Remove ginger and thyme from the stock pot and then carefully add onion/garlic, the roasted carrots, and ground ginger. Simmer for another 5 to 10 minutes until carrots are soft enough to puree. Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste.