Carrot Soup With a Secret Ingredient

                                 Carrot Soup

Warm, creamy, and full of flavor,  this carrot ginger soup is a cozy, healthy, and comforting recipe made with fresh carrots, ginger, onion, and spices. It’s smooth, naturally sweet, and perfect for a light lunch, dinner, or meal prep. Serve it with croutons or fresh herbs for the ultimate cold-weather soup.

Ingredients: 

 2 pounds (900g) carrots *about 8-9 medium carrots

3-4 tablespoons Olive oil

1 Onion, chopped

3-5 Garlic cloves, unpeeled (optional)

2 tablespoons Ginger, grated

4 cups (1L) Vegetable broth *or more if needed

Salt to taste

Pepper to taste

1 teaspoon Cumin

1 teaspoon Turmeric (optional)

Pinch Cinnamon

For serving: 

Croutons

Caramelized onions

Chopped parsley 

Directions:

1. Preheat oven to 400F (200C). Peel and roughly chop carrots. Then, place chopped carrots in a large mixing bowl, add unpeeled garlic cloves, add 1-2 tablespoons of olive oil, toss until evenly coated. Roast for about 20-30 minutes, until golden brown and caramelized. 

2. Heat 2 tablespoons olive oil over medium heat in a large pot. Add chopped onion and sauté for 6-8 minutes until golden. Add grated ginger and cook for 2 more minutes.

3. Add roasted carrots and peel garlic cloves directly to the pot.

4. Add vegetable broth (or water) and spices. Bring to a boil, then reduce to low heat, cover and cook for 15-20 minutes.

5. Turn the heat off, blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until smooth. 

6. Serve the soup with croutons, caramelized onions and chopped parsley.