Roasted Carrot Soup
- 6 to 8 large carrots (about 1 3/4 pounds)
- 1/4 cup olive oil
- Salt
- 6 cups vegetable stock (good quality, not too high in sodium)
- 1 piece ginger, an inch long, peeled
- 1 sprig thyme, plus more for garnish
- 1/2 large sweet onion
- 2 large garlic cloves, chopped
- Freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Carrots (about 1 3/4 pounds), large (6)
- Ginger (1 piece)
- Sweet onion, large (1/2)
- Thyme (1 sprig)
- Canned Goods
Vegetable stock, good quality (6 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves, large (2)
- Olive oil (1/4 cup)
- Salt (1)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published February 25, 2011 (1 year ago).
186 people saved this recipe.
