This is my favorite soup of 2018 and has all those warm tastes that I love, with a little sweetness from the roasted carrots and onions. This can be prepped earlier in the day or the night before and then warmed up to warm YOU up on a cold night. It can be completely vegan, or you can add 1/2 cup of cream or yogurt at the end as a vegetarian option.
I made some “tea” earlier today that had fresh turmeric and ginger, cinnamon and honey and used 1 1/2 cups of that to replace some of the broth. I used chicken broth, but a good vegetable broth would be great too. I want to breathe this soup!
Ingredients
- 6 carrots, cut in half and split lengthwise
- 1/2 onion, sliced and chopped
- 3 green onions, ends removed
- 3-4 cloves garlic, peeled but left whole
- 2 Tablespoons Olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 2 sprigs of fresh thyme if you have it
- 1 tsp freshly grated ginger
- 4 cups broth
Simple Directions
- Preheat oven to 400 degrees
- Place the cut carrots, onion and green onion on a parchment lined baking sheet (to make clean up easier.)
- Drizzle with olive oil and sprinkle with cumin, salt and coriander, toss lightly and roast for 20 minutes.
- Add the ginger and thyme, toss vegetables and roast another 20 minutes until vegetables are caramelized.
- Put roasted, softened vegetables into food processor or blender and add half of the broth. Process until smooth.
- Put into a saucepan, Add remainder of broth and reheat on stove top. If you are adding heavy cream or yogurt, add it in saucepan when re-warming
I served this with a grilled cheese and avocado sandwich with a sprinkling of za’atar seasoning since I new my husband wouldn’t think “just soup” was enough for dinner. Some great homemade croutons would be good too.
Ginger, Tumeric, Cinnamon Tea 
I’ve been fighting a cold for almost 2 weeks. I made this tea to be my Natural Cough Medicine and it seems to be working, it’s very soothing to my throat and made a nice addition to my soup today!
- 4 cups water
- 1 Tablespoon freshly grated ginger
- 1 Tablespoon freshly grated tumeric
- 2 cinnamon sticks
- Grated rind from one lemon
- 2 Tablespoons honey
Simmer water, ginger, turmeric, lemon rind and cinnamon for 20 minutes. Strain into bowl or pitcher over honey. Drink hot with a slice of lemon, or substitute for half of the broth in the carrot soup.
Tips:
- I tried to blend the soup in the food processor (see photo above) but it was a little chunky. I put it in my NutriBullet and it made it very smooth.
- You can roast vegetables earlier in the week and blend later to save time on a busy/work day.
- This can also be made with butternut squash or you can add some tomatoes to the broth when you warm it up and blend that as part of your liquids.