Roasted Carrot Soup

I’ve been on the hunt for healthy and wholesome recipes this fall.  During the colder months I constantly crave pasta, breads and carb-heavy meals, which isn’t so good for the waistline.  I’m making an attempt to do “clean eating” where I limit the amount of gluten and dairy I am using in my cooking.  I’d say this is an awesome start.

This soup is simple and light, but really satisfies and is much heartier than you’d think.  It was perfect paired with Whole Foods’ apple and raisin stuffed pork chop and a glass of apple cider.  Mmm, I love fall.
roasted carrot soup

you will need:
1¾ pounds carrots
¼ cup olive oil, divided
salt & pepper
6 cups chicken (or vegetable) stock
1 piece fresh ginger, 1 inch, peeled
5 sprigs of fresh thyme
1 medium sweet onion, chopped
4 cloves garlic, chopped

Peel and cut the carrots into ½ inch pieces and place on a rimmed baking sheet.  Toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt and pepper. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes.  This should take at total of 20 minutes.

Meanwhile, bring the stock to a boil, add the ginger and a few sprigs of thyme and simmer gently for 15 minutes. Put the onion in a large stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots. Remove the ginger and thyme from the stock and discard.  Add the stock to the pot with the onions and carrots. Bring mixture to a boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.

Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

serves: 4
time: 40 minutes
from: slightly adapted from Food 52

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