roasted carrot and ginger soup

Is it just me or does anyone else get excited about vegetables? I look forward to my farmers market trip every weekend. It feels different than going to the regular grocery store. For me, it seems a little more relaxed and often reminds me of life with my great grandparents in Romania. 

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Every summer, my cousins and I would spend at least a month in the country. There was no electricity, no running water, no bathroom (gasp). It was back to basics. And you know what? None of us kids seemed remotely bothered that we had to use an outhouse that was surrounded by chickens and pigs and god knows what other farm animals. Or that baths had to be taken in a large tub located in the yard. It was how things were done. 

It all seemed very normal to me, despite that back in Bucharest we had all the "modern luxuries" (I suppose as modern as it can get for 1980s Romania). I didn't question how difficult life in the country was for my great-grandparents. It's just how it was. If we wanted fresh water, we had to walk to the center of the village to the main well and fetch it ourselves. No questions asked - several buckets, several trips, done. 

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In hindsight, I realize how hard my great-grandparents had to work to just to make a meal or give us baths, etc. But to me, it remains a magical time, though. A time of sneaking through cornfields, running through vineyards, eating grapes (no wonder I like wine as much as I do), chasing after chickens and getting into the typical trouble little kids get into. 

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Nothing my great-grandparents cooked came from a grocery store. I don't even think there was one in the village. Every vegetable was a product of their own hard labor, every animal cared for and raised by them. So going to the farmers market and seeing farmers with dirt under their nails, their calloused hands carefully arranging carrots takes me back in time, even if only for a moment. Full of nostalgia I pick up a bunch...

And this brings me to this week's recipes. Carrot and ginger soup. Two root vegetables that pair beautifully together. For extra creaminess, I've added coconut milk to tie it all together. It requires exactly 5 ingredients and will surprise you with its intense flavor. Roasting the carrots and onion first brings out their sweetness. This soup does not disappoint.

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  • Prep time: 5 minutes
  • Cooking time: 45-50 minutes
  • Serves 4-6

Ingredients

  • 2 lbs carrots cut into 2" strips 
  • 1 medium-large onion, sliced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-2 tbsp avocado oil
  • 2 tsp fresh ginger minced (I use a zester and generally don't even bother peeling)
  • 3-4 cups broth of your choice
  • 1/2 cup full fat coconut milk
  • optional: 2 tbsp chopped roasted cashews

Equipment

  • large soup pan
  • large sheet pan
  • parchment paper
  • food processor

Directions

Preheat oven to 375°. Line your baking sheet with parchment paper. Toss carrots, onions, salt, pepper and avocado oil together. Roast for 25-30 minutes tossing once half way through. 

Once vegetables are finished roasting, to soup pan, add broth, minced ginger, carrots and onion and cook on medium for about 20 minutes until vegetables are fork tender. 

Add vegetables to food processor reserving the broth. Add coconut milk and a little broth. Puree until smooth and add as much broth as you want until you reach the desired consistency. You can add additional salt and pepper if you wish. Optional, top with chopped cashews. 

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print recipe
roasted carrot and ginger soup
Ingredients
  • 2 lbs carrots cut into 2" pieces
  • 1 medium-large onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-2 tbsp avocado oil
  • 2 tsp minced fresh ginger
  • 3-4 cups broth of your choice
  • 1/2 cup full fat coconut milk
  • 2 tbsp roasted chopped cashews
Instructions
1. Preheat oven to 375°. Line your baking sheet with parchment paper. Toss carrots, onions, salt, pepper and avocado oil together. Roast for 25-30 minutes tossing once half way through. 2. Once vegetables are finished roasting, to soup pan, add broth, minced ginger, carrots and onion and cook on medium for about 20 minutes until vegetables are fork tender. 3. Add vegetables to food processor reserving the broth. Add coconut milk and a little broth. Puree until smooth and add as much broth as you want until you reach the desired consistency. You can add additional salt and pepper if you wish. Optional, top with chopped cashews.
Details
Prep time: Cook time: Total time: Yield: 4-6

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