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Gluten Free Roasted Carrot Ginger Soup Recipe {Vegan}

Monday marks the official first day of fall, but carrot season has already begun. Living in NYC means I can go to a farmer’s market every single day if I wish. And right now carrots are everywhere. And they are one of my favorite vegetables, so versatile and nutritious.

Now that nights are getting cooler I decided to make soup for the first time in months. Colorful and fragrant, this carrot ginger soup is a light and soothing soup, and a delicious way to use up all those carrots!

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Carrot soup with ginger is a nutritious low fat soup recipe with just a touch of sweetness and a touch of spice. The fresh ginger adds a hint of heat and flavor, but it’s not too overpowering.

Ingredients

  • 8-10 large carrots, chopped into 1-inch pieces (about 1¾ pounds)
  • ½ large sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups chicken or vegetable stock
  • 1 piece ginger, an inch long, peeled
  • 3 sprigs thyme or 1 teaspoon dried thyme
  • Olive Oil
  • Salt
  • Pepper

Directions

  1. Preheat the oven to 400F. Toss the carrots with 1½ tablespoons olive oil and sprinkle generously with salt and pepper. Roast the carrots for 25-30 minutes, until tender.
  2. While the carrots are roasting, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic and cook for another 30 seconds.
  3. Add the stock, ginger, and thyme and bring to a boil. Reduce to a simmer and continue to cook for about 20 minutes.
  4. When the carrots are tender, add them to the broth and continue to cook for 10-15 minutes. Remove the ginger and thyme spriggs.
  5. Puree the soup with an immersion until smooth. Add ground ginger if you want an extra kick. Season to taste with salt and pepper. Enjoy!

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Published by

Jessica

I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while NOT eating gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

16 thoughts on “Gluten Free Roasted Carrot Ginger Soup Recipe {Vegan}

  1. This recioe has a very autumn feel to it. It is starting to cool down in most of the country and soup is a great remedy.

  2. I have carrot ginger soup sitting in my cabinet (Pacific, I think), it will be the first time trying it. I also have some organic carrots and ginger, so I think I’ll make this first, then try the Pacific!! This sounds drop dead yummy!!!

  3. I love carrots and the taste of ginger so the combo of the two would definitely make for a satisfying meal! I will have to try for my family and thank you for sharing and creating it!

  4. I’ve been working on a bit of a cold lately. This sounds like a killer cold busting soup! So much more fun than chicken noodle, I love the ginger and carrot in there.

  5. I would love this soup, especially on a chilly rainy day that we are having today!

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