This is a wonderfully simple soup.  The flavors are delicate and warm.  I think it would be a great soup for when you’re feeling a little under the weather, or when you just need a light but delicious soup.  Roasting the carrots brings out their sweetness, and the ginger and thyme infused vegetable stock adds a nice warmth and earthiness in the background.  I think you could make this even easier by roasting the onions with the carrots.  This was very popular at the last School of Christian Living class of the term.  I served it with Black Bean, Quinoa and Citrus Salad and a Dark Chocolate Cardamom Mousse, but this would also be sublime with a sandwich, or a simple green salad.

Roasted Carrot Soup

Serves 12-14

Adapted from Food 52

• 5 lbs carrots, peeled and cut in 1/2″ rounds
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt (more to taste)
• 3 1/2 (32oz) boxes good quality vegetable stock
• 3 one-inch pieces of ginger, peeled
• 5 sprigs of thyme
• 2 large sweet onions, chopped
• 6 large garlic cloves, minced
• 1 1/2 tsp ground ginger
• salt and freshly ground pepper to taste

On a large rimmed baking sheet, toss the chopped carrots with half the olive oil and sprinkle with Kosher salt.  Set oven rack 6-8 inches from the broiler and turn the broiler on.  Broil for about 10-15 minutes, rotating the carrots every 4-5 minutes until they’ve got some color and are tender.

Meanwhile, bring stock to a boil in a large pot with the ginger and thyme in it, simmer for 15 minutes.

In a large skillet, heat remaining olive oil over medium high heat.  Add onion and sauté for a couple of minutes, then add garlic and sauté until fragrant and onions begin to brown.

Remove ginger and thyme from the stock pot and then carefully add onion/garlic, the roasted carrots, and ground ginger.  Simmer for another 5 to 10 minutes until carrots are soft enough to puree.  Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste.