What's the soup of the day? Roasted Carrot Ginger

It's soup season!  In our house, we love soup. Every week I make a new kind of soup. We have it for lunch or a light dinner with salad, and if there are any leftovers I freeze them in 16oz. deli-style containers.  I found that 16oz. is a perfect size for an individual bowl of soup.  You can get these containers at any food service stores like Gordon Food Service (GFS) or you can order them online.  Just make sure that when you are filling them up to freeze, you leave a little room at the top.  The soup will expand and pop the lid off if it is filled too much.

Roasted carrot ginger soup is so comforting when it's cold.  I roast the carrots to bring out the sweetness and the ginger gives a warmth to the dish.  I also cut my carrots two ways, rounded and small dice.  The reason I do this is I like to have the small dice to add texture to the creamy soup.  It's like a little surprise in the creamy base.  The rounds I blend with carrot juice to make the soup base.  If you just want a creamy soup, cut all the carrots into rounds and blend them with the juice.  

I mentioned juice.  Yes, you can use vegetable broth or even water but I found that by using carrot juice, the flavor is enhanced and over the top. I buy organic carrot juice at the store.  I have gotten it at Trader Joe's, Whole Foods, Costco & Sam's Club. If you have a juicer and an abundance of carrots, by all means, juice away.  

Have you seen the beautiful colors carrots come in now?  I absolutely love them.  They are not only beautiful but each color has a different taste and sweetness. I try to use them whenever I can get them. If you only have or can only get orange carrots, this soup will still be great.  

Why do I roast the carrots instead of just sauté? Carrots are pretty bland in taste. By roasting the carrots the natural sugars caramelize, and gives another layer of flavor to the soup.  

2 lb. of organic carrots, peeled (1lb. cut into rounds, 1lb. small dice)
3 tablespoons of olive oil, divided
1 medium onion, diced
1 clove of garlic, minced
1 heaping tablespoon of fresh ginger, peeled and grated
1-1/2 teaspoons of dried thyme
1/4 teaspoon of nutmeg
8 cups of organic carrot juice
Salt & pepper to taste

Preheat your oven to 425 degrees.

Peel and cut 1lb. of carrots into rounds.  Peel and cut the other pound of carrots into small dice. Add one tablespoon of olive oil, some salt, and pepper to each pound. Place them on separate baking sheets and roast in the oven until soft, approximately 15 minutes.  Keep an eye on them.  You want them soft but not mush.  The small dice will cook faster than the rounds and you want the small dice to keep their shape and add texture to the finished soup.  

While the carrots are roasting begin sautéing your onion with 1 tablespoon of olive oil in a deep stock/soup pot over medium heat.  Soften the onions and then add the garlic, ginger, thyme, nutmeg, salt, and pepper.  Continue to sauté.  You want everything to soften but not brown. Add the carrot juice to the pot. When the carrots are done roasting, add all the rounded carrots to the pot. Bring to a boil, reduce to a simmer, and cook for 20 minutes.  Keep the small diced carrots on the side.

Ladle the hot soup into a blender and carefully blend until completely smooth.  Remember to always put a towel over the top of your blender when blending hot liquids for your safety.  You may have to do this step in batches.  You can also use an immersion blender if you have one.  Just make sure that the soup is super smooth.  

Pour the blended soup back into the stockpot.  If it seems a bit thick add a little water.  Not too much. The soup should be creamy, not watery.  

Gently stir in the diced carrots to the creamy soup. Taste for any additional salt and pepper needed.  Enjoy!