Roasted Carrot Ginger Soup

A simple and healthy vegetable filled soup.

15 minutes

30 minutes

Difficulty

This is our estimate based on online research.
Calories:	84
Fat:	2 g
Carbohydrates:	16 g
Protein:	1 g
Calculated per serving.

by mypurplespoon

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Serves: 6

Ingredients

7 whole 7 whole 7 whole Baby Carrots, sliced
2 whole 2 whole 2 whole Potatoes, White, Yukon Gold peeled and sliced
1 whole 1 whole 1 whole Onion, chopped
1 pieces 1 pieces 1 pieces Ginger Root, 1 inch chopped
2 clove 2 clove 2 clove Garlic, chopped
3 tsp 3 tsp 3 tsp Coconut Oil, Organic
1.5 cup 1.5 cup 1.5 cup Chicken Stock, free range, organic
2.5 cup 2.5 cup 2.5 cup Water
2 Tbsp 2 Tbsp 2 Tbsp Maple Syrup, Pure
1 tsp 1 tsp 1 tsp Salt, I used no salt chicken stock, if your stock has salt in it then decrease this amount
0.5 whole 0.5 whole 0.5 whole Lemon Juice

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425 degrees
Toss the cut up carrots with 2 tsp melted coconut oil and spread onto a baking sheet
Roast in the oven for 15-20 until tender crisp
Melt the remaining tsp coconut oil in a medium sized sauce pan and add the onion, ginger, and garlic
Saute until onion is translucent (I always add the garlic a minute or two after the onion since it cooks faster)
Pour in the water and stock into the saucepan, add the potatoes and carrots, and salt (remember to use less salt if you have added salt in your stock - I used NO salt added stock, so be careful with the salt 🙂
Cook, uncovered until potatoes are fork tender
Add the entire sauce pan contents to a blender, juice of 1/2 a lemon, and the 2 Tbsp pure maple syrup, and blend until smooth
Add extra water if you prefer a thinner soup (optional - I preferred a little bit more water, but my parents liked it as is)