Roasted Carrot-Ginger Soup
Ingredients
- 1½ pounds carrots, cut into chunks
- ½ pound fennel bulb, cut into chunks
- 1 large onion, cut into chunks
- 3 large cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly grated ginger
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 425 degrees F. On a large, rimmed, foil-lined baking sheet, toss the carrots, fennel, onion, and garlic with the oil. Roast until the vegetables are brown in spots, 15–20 minutes. While the vegetables are roasting, bring 6 cups of water to a boil in a large, heavy pot. When the vegetables are done, add them to the pot and simmer, covered, until very tender, 10–12 minutes. Remove pot from heat. Purée until smooth with an immersion blender or in small batches in a blender. Stir in the ginger and season with up to 1 teaspoon of salt.
