Roasted Carrot Ginger Soup
Ingredients
- 5 carrots peeled and chopped
- 1/2 cups onion yellow, chopped
- 1 Tbs ginger root fresh, grated (or frozen ginger paste)
- 2 Tbs avocado oil
- 4 cups vegetable broth
- 1/4 cups cashews raw
- 2 Tbs pepitas raw
Instructions
Prep
- Preheat oven to 400°F. Line a roasting pan with parchment paper.
- Chop carrots and onion. Peel and grate the ginger.
Make
- Place carrots on a baking sheet lined with parchment paper and drizzle with one tablespoon of the oil Roast in the oven for 15-20 minutes, until just browned and tender.
- 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.
- Add roasted carrots, broth, and cashews and bring to a boil and then turn down to a simmer for 10 minutes.
- Use an immersion blender, or blender to purée the soup. Add more stock if needed to reach the desired thickness.
- Season with salt and pepper. Garnish with pepitas.
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