Roasted Carrot Ginger Soup

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Prep Time:30 mins | Total Time: 45 mins | Makes: 4 serving

INGREDIENTS

• 8 carrots, peeled and cut into 1-inch rounds

• 2 Tbs ginger, fresh (peeled and chopped)

• 1/2 onion, sweet, chop

• 2 Tbs olive oil

• 2 tsp thyme, fresh (or 1/2 the amount dried)

• 6 cups vegetable stock, low-sodium

• salt, & pepper, to taste

• 2 Tbs pepitas, raw (pumpkin seeds)

DIRECTIONS

Prep

1. Preheat oven to 400°F. Line a roasting pan with parchment paper.

2. Chop carrots, ginger, and onion.

Make

1. Place carrots on a baking sheet lined with parchment paper, drizzle with one tablespoon of the oil and toss to coat. Roast in the oven for 15-20 minutes, until just browned and tender.

2. Meanwhile, in a large soup pot, heat the rest of the olive oil over medium heat. Sauté onions until translucent and tender. Add thyme and ginger and sauté gently until fragrant.

3. Add roasted carrots and broth and bring to a boil and then turn down to a simmer for 10 minutes.

4. Use an immersion blender, or blender to purée the soup. Add more stock if needed to reach the desired thickness.

5. Season with salt and pepper. Garnish with pepitas.

Recipe Source: Living Plate RX

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