Ingredients

The following ingredients have 8 Servings
  • 4 pounds fresh carrots, (peeled and chopped (about 8 heaping cups))
  • 2 tablespoons fresh thyme
  • salt and pepper to taste
  • 2 tablespoons olive oil, (extra-virgin)
  • 6 cloves garlic
  • 1 large onion, (chopped)
  • 1/4 cup fresh ginger, (finely grated)
  • 2 medium apples, ((or pears) peeled and finely chopped)
  • 8 cups vegetable broth, (low sodium)
  • 2 tablespoons orange zest
  • 2 tbsp parsley, (chopped, for optional garnish)

Instruction

  • Preheat oven to 375°F.
  • Peel and chop the carrots into 1-inch pieces and place in a large bowl. Add the peeled garlic cloves and fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat. Arrange on a large baking sheet.
  • Bake until tender and slightly browned, about 30 minutes, tossing at least once during baking time.
  • While the carrots are roasting, heat the oil over medium high heat in a large heavy-bottomed pot.
  • Add the diced onion and sauté until tender, about 5 minutes.
  • Add the ginger and the diced apple and sauté for another 3 minutes before adding the vegetable broth.
  • Stir in the orange zest.
  • Once the carrots are roasted and tender, add them to the broth and bring to a boil.
  • Reduce the heat to low and simmer for 20 minutes.
  • Puree the soup in batches in a food processor or preferably a high-speed blender.
  • Add more vegetable broth as needed to thin the soup.
  • Ladle into bowls or soup shot glasses, garnish with fresh thyme leaves and/or finely chopped parsley, and serve.