Roasted Carrot & Ginger Soup

  • 3 to 5 lbs. fresh baby carrots
  • 2 tablespoons plus 1 tablespoon avocado oil
  • 2 tablespoons fresh or dried thyme
  • Sea salt and freshly ground black pepper to taste
  • 6 cloves garlic
  • 1 large onion chopped
  • Small knob of ginger (use the tip of the spoon to easily remove skin from ginger)
  • 2 medium apples, peeled and finely chopped
  • 8 cups organic vegetable broth
  • 2 tablespoons orange zest (I used 1 drop DoTerra orange essential oil)
  • Cooked bacon pieces (optional)

Preheat oven to 375 degrees. In a large bowl, mix together the carrots, oil, thyme, salt and pepper. Line a baking pan with foil or parchment paper. Spread the carrot mixture in an even layer. Roast in the oven 40 minutes or until tender. Meanwhile, sauté onion in one tablespoon of avocado oil until tender. Stir in apple and ginger. Sauté another three minutes. Add broth and zest of orange and bring to a boil. Add roasted carrot mixture to the pan with broth. Cover and simmer for 20 minutes. Allow to cool enough to transfer to a blender to purée. This will take several batches. Top with cooked bacon pieces, which is optional.

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