Roasted Carrot Soup
 
 
Makes 6 servings
Ingredients
  • 8 large carrots, peeled and cut into ½" chunks
  • 2 tablespoons olive oil, divided
  • sea salt and freshly ground black pepper, to taste
  • 1 onion, diced
  • 2 garlic cloves
  • 5 cups chicken broth
  • 1 1" piece fresh ginger, peeled
  • microgreens (optional, for garnish)
Instructions
  1. Preheat oven to 400 degrees. Place half of carrots on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
  2. Bake for 10 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until carrots are caramelized and fork tender.
  3. In a large pot, heat remaining olive oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until tender, about 5 minutes.
  4. Add chicken broth and ginger and bring to a boil. Reduce heat to medium-low, add remaining carrots and simmer until they have softened slightly, about 5 minutes.
  5. Remove soup from heat and discard ginger. Then add roasted carrots to pot and purée. Season with salt and pepper to taste.
  6. Serve immediately with microgreens, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-carrot-soup/