Roasted Carrot Soup with Ginger and Thyme
Roasted Carrot Soup with Ginger and Thyme
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 3 servings 1x
- Category: Soup
Ingredients
- Olive Oil
- 6 medium carrots
- Salt and Pepper
- 1 onion, diced
- 2 cloves of garlic, finely chopped
- 1/2 teaspoon fresh grated ginger
- 4 cups chicken stock (an entire 32 oz box)
- 1/2 teaspoon cumin
- 4–5 sprigs fresh thyme plus extra for garnish
- 1 bay leaf
- 1/4 cup sour cream (omit if whole30)
Instructions
- Preheat your oven to 400 degrees.
- Peel 6 carrots, chop off the tops and bottoms, slice them in half, and then slice those halves in half length wise.
- Place the carrots on a baking sheet and drizzle with olive oil. Season them with salt and pepper. Go easy on the seasoning; you can always add more to your finished soup. Put the carrots in the oven for 25 minutes.
- While the carrots are in the oven, dice the onion, finely chop the garlic, and grate the ginger.
- Heat a tablespoon of olive oil in a pot.
- Add the onion, garlic, and ginger. Cook the mixture until the onions are translucent and soft.
- Add the chicken stock, whole thyme sprigs, bay leaf, and cumin.
- Simmer this mixture until the carrots come out of the oven.
- Once the carrots have been cooking for 25 minutes in the oven, add them into the soup.
- The soup will need to simmer for another 25 to 30 minutes OR until the carrots are tender when pierced with a knife.
- Puree the soup using either a blender, immersion blender, or food processor until it is completely smooth.
- Ladle the soup into bowls and top with 1 tablespoon of sour cream (at least), a sprinkle of fresh chopped thyme, and a little pepper.