Cozy up with a big bowl of Tomato Carrot Ginger Soup. Roasting the vegetables makes them sweetly caramelized, adding a ton of flavor to this soup. It's healthy and absolutely comforting! Even better? It's ready in under 25 minutes and is basically a hands-off recipe.
Ingredients
1cupcarrots, (~4 medium), peeled & cut into 1/2 inch pieces
Pre-heat oven to 400°F. Place carrot pieces, halved tomatoes, ginger, and whole garlic cloves on a large rimmed baking sheet. Drizzle the vegetables with olive oil and a pinch of salt and pepper. Toss to coat completely. Place tomatoes skin side down (so cut side is up). Roast for 18-20 minutes, tossing halfway through, until carrots are fork-tender.
Place roasted vegetables in a large stockpot (for an immersion blender) or a blender. Add any pan juices that remain. Add dried spices and vegetable stock.
Blend together until smooth either using an immersion blender (in the stockpot) or in a blender. If using a blender, be sure to vent the top opening to allow steam to escape. Blend until smooth, adding more vegetable stock as needed for desired consistency. Be sure to taste test for salt levels, too.
Serve immediately with basil garnish as desired. Store any leftovers in an airtight container in the fridge for 3-4 days.
Notes
Add 1 tablespoon tomato paste for a more concentrated tomato flavor.
Up the white pepper to 1/4 teaspoon for a little extra kick!
Make this a one-pot dish! Roast the veggies in an oven-safe dutch oven. You'll need to extend the cooking time by 5-10 minutes, then use your immersion blender in the stockpot once the veggies are tender.
Freeze: place the soup in a freezer-safe container with room for expansion. Once completely cooled, cover and freeze. Reheat frozen soup in a saucepan on the stove until heated through.