Nutritional Wisdom with Carly Pollack

Roasted Carrot and Ginger Soup

3-4 large carrots, chopped
1/2 medium onion, finely chopped
1 clove garlic, minced
3 cups veggie or chicken stock
1 piece ginger (1/2-inch long), peeled
2 sprigs fresh thyme
1 tbsp coconut oil
sea salt, to taste
black pepper, to taste

Preheat the oven to 400 degrees. Toss the chopped carrots with 1½ tablespoons grapeseed oil and sprinkle generously with salt and pepper, about ½ teaspoon each. Roast the carrots for 25 to 30 minutes, until fork tender. Meanwhile, heat 2 tablespoons coconut oil in a large pot over medium-high heat. Add the onion and saute for 4 to 5 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the stock, ginger, and thyme and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes, until the carrots are done roasting. Add the roasted carrots to the broth and continue to cook for 10 minutes. Remove the ginger and thyme sprigs. Puree the soup with an immersion or standard blender until smooth. Season to taste with salt and pepper.

2-3 Servings