Description
This hearty carrot ginger soup recipe with hints of honey, thyme, and lemon juice is perfect for your upcoming fall gatherings.
Ingredients
Scale
- 3 tablespoons of olive oil
- 2 lbs carrots, peeled and cut into 1/2” pieces
- 1 medium sweet onion, diced (1 cup)
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry thyme
- 1/4 teaspoon ground coriander
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 4 cups of vegetable broth
- 1 tablespoon of unsalted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- garnish: dollop of greek yogurt, chives, red pepper flakes, crispy bacon
Instructions
- Preheat oven to 400°F.
- Add chopped-up carrots to a medium baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt. Bake for 40 minutes, tossing halfway through. Remove carrots from the oven when they are slightly browned and fork-tender.
- Heat a large Dutch oven to medium-high heat.
- Add the remaining olive oil and diced onion to the pot. Saute until onions are slightly caramelized, about 5-7 minutes.
- Next, add garlic cloves, fresh ginger, cumin, thyme, coriander, salt and pepper. Saute for 30 seconds until the spices become aromatic.
- Add in roasted carrots and vegetable broth. Bring to a boil and reduce to simmer for 15 minutes.
- Allow the soup to cool then slowly scoop it into a good blender. Add in butter, lemon juice and honey. Blend until the soup is smooth like a puree. Season with salt as needed.
- Garnish with a dollop of greek yogurt, chives and red pepper flakes.
