Roasted Carrot Ginger Soup

We’ve had snow here already, yep, snow!  That means that it now official soup season.  This recipe is easy to make and usually I always have carrots in the fridge.  My kids loved this soup too. I would serve this with some homemade bread to round out the meal and top with roasted chickpeas or homemade croutons.

MAKES 4 SERVINGS

INGREDIENTS

• 2 cups carrots, roughly chopped
• 1/2 small yellow onion, roughly chopped
• 3 cloves garlic
• 1 tablespoon extra virgin olive oil
• 1 can (400mL) full-fat coconut milk
• 2 cups water
• 1 organic vegetable bouillon cube (I used GoBio!)
• 1 T finely grated ginger or 1.5 teaspoons powdered ginger (I would do it according to your taste)
• salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 350 F.  Line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots, onion and garlic with olive oil. Spread on a single layer on a cookie sheet.
3. Roast the vegetables until they are tender, approximately 30 minutes.
4. Transfer the vegetables to a large pot.  Add in the coconut milk, water, bouillon cube and ginger (start with 1 teaspoon).
5. Bring to a low simmer and cook uncovered for 20 minutes
6. Puree the soup in a blender (an immersion blender is okay but it won’t make it as smooth as a blender).
7. Put back into pot and season to taste.