Roasted Carrot Ginger Soup

I tried to make carrot soup once before….aaaand it was a complete failure. I remember standing in front of the spices at Trader Joe’s wondering what on earth goes well with carrots. So like any 22 year old, fresh out of college, I called my mom. She told me to buy ginger, but I didn’t listen. I don’t know why, my mom is a great cook. Leftover teen angst? Maybe.

Anyways, that soup was whack. It was clumpy and had no flavor. THIS SOUP IS 1000x BETTER. I’ve made a few batches now and with each batch, I get more and more obsessed. What set this soup over the edge for me was adding in the veggies I used to make bone broth. They’re soft and full of flavor. Makes for a heartier experience, perfect for those cool winter nights…in Los Angeles. Whatever, soup is amazing.

INGREDIENTS

• 10-12 large carrots
• 2 Tablespoons melted coconut oil
• 1 cup bone broth (I use homemade)
• 1 cup filtered water
• 1 Tablespoon fresh ginger
• 1/2 Tablespoon pink himalayan salt (or to taste)
• Leftover veggies from making bone broth (totally optional, but completely delightful! I use yellow onion, celery, and carrots)

INSTRUCTIONS

1. Preheat oven to 400°.
2. Rinse and trim carrots.
3. Place carrots on baking sheet and coat with melted coconut oil.
4. Roast carrots for 40 minutes, or until they start to brown.
5. Let cool for 30 minutes.
6. Add carrots to food processor.
7. Slowly add bone broth and/or filtered water until you’ve reached your desired consistency. I use about half bone broth, half water.
8. Add ginger and salt.
9. Pour into bowl and add leftover veggies used to make bone broth.