Only 5 ingredients! Roasting the carrots brings out their magical nuances; ginger adds a nice little kick. A quick puree in the blender and a finish of cream or coconut milk seals the deal.
6cupsbaby carrots or approx. 6 large or 12 small-medium carrots, peeled and cut into 2-inch piecesabout 1-1/2 pounds of carrots
1medium yellow oniondiced (about 2 cups
1/2teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
1thumb-sized piece of fresh gingerpeeled and minced (about 2 tablespoons
4cupslow-sodium vegetable broth
1/2cupheavy whipping creamor, for a vegan version, use full-fat canned coconut milk
Preheat oven to 400 degrees Fahrenheit.
Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 - 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!
Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream or coconut milk. Taste and add additional salt and pepper if desired. Serve.
Use canned coconut milk in place of the heavy whipping cream (I actually like it better this way!)