Roasted Carrot & Ginger Soup

The cauliflower gives this hearty soup a thick, creamy base without the added fat of cream or nuts. Roasting the veggies adds a nice depth to the soup and brings out the sweetest of the onion but you could also steam the veggies for a subtler taste. Make sure to check on your veggies while roasting so they don’t overcook or burn. The onions tend to cook a lot faster than the cauliflower and carrots so you may want to remove them at the 15 minute mark or you can leave them in for an extra roasty/charred flavor.

Roasted Carrot & Ginger Soup (makes about 6 cups)

1 medium/large head cauliflower, cut into 2 inch florets
4 medium sized carrots, cut lenghtwise into quarters or sixths if they are very thick
1 small yellow or sweet onion, cut into sixths and seperated
3 tbsps olive oil
salt & pepper to taste
2 cups vegetable broth
2 cups water
1/2 tsp powdered ginger
2-3 tsps lemon juice
3 tbsps brown sugar

Preheat oven to 375. Line two large baking sheets with parchment paper. In a large bowl, coat cauliflower with 1 tbsp olive oil and spread out on baking sheet. Toss the carrots & onions with 2 tbsps olive oil and spread out on second baking sheet. Sprinkle both sheets with salt & pepper. Bake in oven for 15 mins. Flip veggies, check the onions as sometimes they cook much faster and bake for another 15 mins. Once you veggies are done, transfer them to a blender or food processor. Add 2 cups vegetable broth and blend. You will probably need to do the rest of the blending in 2 batches. Pour out half of the mixture into a bowl. Add 1 cup water, 1 tsp lemon juice, 1 1/2 tbsps brown sugar and 1/4 tsp ginger, blend well. Transfer mixture in blend to a pot or other bowl. Blend the other half of the vegetable mixture with the remaining 1 cup water, 1 tsp lemon juice, 1 1/2 tbsps brown sugar and 1/4 tsp ginger. Add the blender contents into the pot or bowl and mix well. Taste and add salt & pepper to your liking. You may also want to add the other 1 tsp of lemon juice.

This soup freezes well, I like to do 1-2 cup portions. Let the soup cool, pour into freezer bags and lay flat on a baking sheet to freeze in nice thin, space saving shapes.

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