Roasted Carrot Ginger Soup

You will find a lot of soup recipes here because I've coined a term called chopping therapy in which you come home from a long hard day and just chop veggies until you're thrilled again. The whole family benefits from stress-chopping because then you have delicious soup at the end and everyone is back in a good mood. This is a fave - enjoy!

Procure:

  • 10 Carrots (or like... whatever you have in your fridge)
  • 1 Yellow onion
  • 3-4 inches of ginger
  • 1 tbsp olive oil
  • 1 can of coconut milk
  • 4 cups chicken broth (or veg broth, calm down everyone)
  • S+P galore
  • Cumin

Puttin it together:

  1. Preheat oven to 400°F
  2. Peel the carrots. Chop into large (about an inch long) chunks. #stressrelief
  3. Peel and chop the onion into chunks about the same size as the carrot. Are you in a better mood yet or what?
  4. Cut the ginger into 2 to 3 pieces. Don't worry about peeling it. #peelinggingerisnotastressrelief
  5. Place all the veg (plus ginger) in a pan, coating them with olive oil, S+P and cumin. Cook these til they're soft-ish (about 50 mins). 
  6. Remove the vegetables from the oven and blitz in a blender using some coconut milk in each batch for consistency. I LOVE my immersion blender, but go for the real deal blender for this guy because nobody wants a mouthful of ginger.
  7. Transfer into a giant pot and add the rest of the coconut milk and the broth. 
  8. Warm on low heat and eat it up! 
Eatingcait wharton