Ingredients

The following ingredients have 3 Servings
  • 1 cup carrots ((~4 medium), peeled & cut into 1/2 inch pieces)
  • 2 pounds tomatoes (halved and stems cut out)
  • 1 inch piece ginger (peeled, cut in half)
  • 2 garlic cloves (peeled)
  • 3 Tablespoons olive oil
  • Salt and Pepper (to taste)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon ground turmeric
  • 1 1/2 cups vegetable stock (more as needed)

Instruction

  • Pre-heat oven to 400°F. Place carrot pieces, halved tomatoes, ginger, and whole garlic cloves on a large rimmed baking sheet. Drizzle the vegetables with olive oil and a pinch of salt and pepper. Toss to coat completely. Place tomatoes skin side down (so cut side is up). Roast for 18-20 minutes, tossing halfway through, until carrots are fork-tender.
  • Place roasted vegetables in a large stockpot (for an immersion blender) or a blender. Add any pan juices that remain. Add dried spices and vegetable stock.
  • Blend together until smooth either using an immersion blender (in the stockpot) or in a blender. If using a blender, be sure to vent the top opening to allow steam to escape. Blend until smooth, adding more vegetable stock as needed for desired consistency. Be sure to taste test for salt levels, too.
  • Serve immediately with basil garnish as desired. Store any leftovers in an airtight container in the fridge for 3-4 days.