IF YOU ARE NOT A HUGE GINGER FAN: KEEP READING!! I am not a big fan of fresh ginger, however in this soup it adds a nice warmth but does not overpower with ginger flavor.
My sister Kathleen sent this recipe for Roasted Carrot Tomato and Ginger Soup to me. I was unsure of it due to the ginger ingredient. Kathleen said it was the best soup she had made in a long time. So, “Here I go” I thought to myself. Off to the store to get ginger because everything else I had on hand!
Kathleen found this recipe on a site called Meaningful Eats. The good news here is that it is paleo and clean eating friendly!
The recipe that follows is very close to the original with only minor changes. Kathleen added tomatoes in with the carrots while roasting, so I did too. Also, Kathleen used dried Herbs de Provence but I had fresh thyme, so I used that. Either will do. The biggest change is adding more stock at the end after the pureé process. It was extremely thick and I wanted silky smooth so I added 2 cups of stock at the end. It was perfect! Also we added a little garnish for color and texture, and voilá, Roasted Carrot Tomato and Ginger Soup became my new favorite soup! My husband called this a keeper! I plan to serve this as soup shots for my next party.
Give this simle-to-prepare- yet full-of-flavor soup a try soon!Print
Roasted Carrot Tomato and Ginger Soup
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: soup
- 7 large carrots, chopped into 1-inch pieces (about 1 3/4 pounds)
- 6 Compari tomatoes, halved (or other golf-ball sized tomatoes)
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken stock, divided use
- 1 piece ginger, an inch long, peeled and chopped
- 3 sprigs fresh thyme or 1 tablespoon dried herbs de Provence
- Olive Oil
- Chopped green onion, bacon and fresh tomatoes as a garnish make this even better!
- Preheat the oven to 400F. Toss the chopped carrots and halved tomatoes with 1 1/2 tablespoons olive oil and sprinkle generously with salt and pepper, about 1 teaspoon each. Roast for 25-30 minutes, until beginning to caramelize.
- Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion and saute for 3 minutes. Add the garlic and ginger and cook for 30 seconds, until fragrant. Add 6 cups of the stock, and thyme and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes, until the carrots and tomatoes are done roasting.
- Add the roasted carrots and tomatoes to the broth and continue to cook for 10 minutes. Remove the thyme sprigs. Puree the soup with an immersion or high end blender until smooth. (This may be done in batches.) Wipe the pot out with a paper towel and return the soup to the pot. On medium heat, add the remaining broth to your desired texture. (I used 2 cups) Season to taste with salt and pepper. Garnish with green onions, freshly chopped tomato and/or bacon. Enjoy!
The carrots and tomatoes may be roasted earlier in the day. Add them into the boiling soup for 10 minutes before putting in the blender.
This makes about 6 servings for a main course or about 18 soup shots for parties.