Roasted Carrot and Ginger Soup

🧂 Ingredients

• 1/4 cup avocado oil

  or olive oil
• 2 large sweet onions

  (or Vidalia onions) sliced and separated into rings
• 1 or 2 leeks

  green top removed, thoroughly washed and sliced
• 2 cloves garlic

  minced
• 3 tbsp. fresh ginger

  peeled and grated
• 2 lbs. carrots

  peeled and sliced like coins
• 32 oz. vegetable stock
• 8 oz. coconut milk

  or almond milk or even oat milk
• 1 tsp. Salt and pepper

  to taste
• 1/2 to 1 tsp. thyme leaves

  or to taste
• 1 tbsp. orange zest
• 1 tbsp. springs of fresh thyme

  for garnish, if desired
• 1/4 cup strips of orange peel

  for garnish, if desired
• 1 cup gluten free croutons

  for garnish, if desired
• 1/2 cup roasted sliced and peeled carrots

  for garnish, if desired

Instructions

• 1 Spread a large cookie sheet with parchment paper.
• 2 Slice carrots, onions and leeks and place on parchment paper.
• 3 Add minced garlic and ginger.
• 4 Brush veggies with olive oil.
• 5 Sprinkle with salt, pepper and thyme.
• 6 Bake at 400° about 30 minutes until veggies are cooked.
• 7 Remove veggies (including oil and seasonings) from parchment paper and pour into
  a Dutch oven.
• 8 Add vegetable stock and orange zest.
• 9 Heat through about 5-10 minutes.
• 10 With an immersion blender, puree ingredients until completely smooth.
• 11 Stir in coconut milk as desired to get the texture you prefer.
• 12 Heat through.
• 13 Ladle into bowls and garnish with fresh thyme, orange peel, roasted carrots or
  gluten free croutons, if desired.

Nutrition Info