2poundscarrotspeeled, ends trimmed, cut into 2-inch pieces
4tablespoonsolive oildivided
3clovesroasted garlicfrom one whole-head of roasted garlic
1mediumsweet oniondiced
3tablespoonsfresh thymedivided or 1.5 tablespoons dried
6cupsvegetable broth
1tablespoonfinely grated fresh ginger
sea salt and ground black pepperto taste
Crostini
1loafciabatta breador baguette
olive oilfor drizzling
1clovefresh garlic
Instructions
For the Soup
Preheat oven to 400°F. (200°C)
Slice off top of garlic bulb. Place on aluminum foil, and drizzle with olive oil, salt and pepper. Fold the foil around the garlic and set aside.
Cut the peeled carrots on the diagonal into 2-inch lengths. Cut any thicker carrots in half lengthwise so all the carrots end up approximately the same size.
Place on a large rimmed baking sheet with a sheet of parchment paper and drizzle with 2 tablespoons of olive oil, sprinkle with salt & pepper, and 1 tablespoons of fresh thyme. Toss to coat and spread out on baking tray.
Add the foil wrapped garlic to the sheet pan and roast in the oven for 25 minutes, or until the carrots are fork tender and the garlic is golden brown, flipping halfway through.
Peel the ginger (remove skin with a spoon or knife) and grate with a ceramic grater or microplane grater. Discard any rough, stringy portions that are left over.
Remove carrots and garlic from the oven and set aside to cool.
Heat 2 tablespoons of oil in a large Dutch oven or soup pot over medium heat. Add the onions and sauté until softened and golden brown, stirring occasionally with a wooden spoon.
Add the roasted carrots, 3 cloves of roasted garlic, ginger, remaining 2 tablespoons of thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until carrots soften.
Puree the soup using an immersion blender until smooth, or pour into a stand blender in small batches. If using a blender, remember to remove the center cap or vent so the steam can escape.
For the Crostini
Slice bread into half-inch slices and place on a baking sheet. Drizzle with olive oil and bake in 400°F oven until crispy and golden brown.
Cut a clove of garlic in half, and rub the cut side over the crispy bread slices. The more you rub, the stronger the garlic flavor will be.
Serve this soup hot or at room temperature, as a starter or as a meal.
Notes
Fresh ginger typically provides a more vibrant and pronounced flavor, but ground ginger will also work if needed. Start with about 0.5 to 1 teaspoon, depending on your taste preferences, and adjust as needed.
Allow soup to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally, until heated through.
For longer storage: Let soup cool completely before transferring it to a freezer-safe container(s) or resealable bags. Leave some space at the top of the container or bag to allow for expansion. It can be stored in the freezer for up to 2-3 months. To reheat, thaw the soup overnight in the refrigerator, then reheat gently on the stove.
If you prefer a thinner consistency, you can add more vegetable broth or water until you reach your desired thickness. Conversely, if you prefer a thicker soup, you can reduce the amount of broth used or increase the amount of carrots.
Stir heavy cream, sour cream, or full fat coconut milk into the soup right before serving for added richness and creamier texture.