Originally posted October 27, 2012

roasted carrot soup

Ingredients

6 carrots, peeled and cut into 1/2" disks
1/2 sweet onion, peeled and chopped
2 cloves garlic, crushed
1 tbsp extra virgin olive oil
3 cups stock
1" piece ginger, peeled and thickly sliced
1 sprig thyme, plus more for garnish
salt and pepper to taste

2 small bowls

Directions

Preheat oven to 425º.

Toss carrots, onion, and garlic with oil. Spread on a rimmed baking sheet and place in the oven for 10 minutes. Stir the veggies, turn the sheet, and bake for another 10 minutes.

Meanwhile, add the stock, ginger, and sprig of thyme to a pot. Bring to a boil, and then simmer for 15 minutes.

Fish out the ginger and thyme. Add the carrots, onion, and garlic. Simmer for another 15 minutes.

Puree using an immersion blender, or let cool slightly before using a standard blender filled only halfway and keeping a thick dish towel over the lid to prevent scalding liquid from leaking out. (Process in batches if necessary.)

Thin the soup with stock or water if necessary. Add salt and pepper to taste.

Serve garnished with fresh thyme and cracked pepper.

30 minutes