Makes about 8 cups
- 3 pounds fresh carrots, peeled and chopped (about 8 heaping cups)
- 2 Tbsp. fresh thyme
- salt and pepper to taste
- 2 Tbsp. grapeseed or extra virgin olive oil
- 6 cloves garlic
- 1 large onion, chopped
- 1/4 cup finely grated fresh ginger
- 2 medium apples (or pears) peeled and finely chopped
- 8 cups low sodium vegetable broth
- 2 Tbsp. orange zest
Garnish with chopped fresh chives or green onions or toasted sage leaves.
- Preheat oven to 375 degrees.
- Chop the carrots into 1-inch pieces and place in a large baking dish. Toss in the peeled garlic cloves.
- Add the fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat.
- Bake until tender and slightly browned, about 30 minutes, tossing at least once during baking time.
- While the carrots are roasting, heat the oil over medium high heat.
- Add the diced onion and sauté until tender, about five minutes.
- Add the ginger and the diced apple and sauté for another three minutes.
- Season with the orange zest and add the vegetable broth.
- Once the carrots are roasted and tender, add them to the broth and bring to a boil.
- Reduce the heat to low and simmer for 20 minutes.
- Puree the soup in batches in a food processor.
- Add more vegetable broth as needed to thin.
- Ladle into individual bowls or soup shot glasses, garnish and serve.