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Carrot Ginger Soup

From Statesboro Market2Go

<p>A smooth and flavorful vegan soup recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

2 pounds Carrots (chopped into small pieces)
1 cup Sweet onion (chopped)
2 cloves Garlic (minced)
1 tablespoon Ginger (peeled & grated)
4 cups Vegetable stock
4 sprigs fresh thyme leaves (stems removed)
4 tablespoons Olive oil (divided)
1/2 teaspoon Salt
1/2 teaspoon Pepper

Step by Step Instructions
  1. Preheat oven to 400 degrees. Toss the carrot pieces with 2 tablespoons of olive oil, the salt, and the pepper. Roast for 25 to 30 minutes.
  2. Heat 2 tablespoons of olive oil in a pot over medium-high heat. Saute the onion for 4 to 5 minutes. Add the garlic & ginger and cook for 30 seconds.
  3. Add the vegetable stock, thyme leaves, and carrots to the pot. Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes.
  4. Puree the soup in a blender until it reaches a desired consistency. Season to taste and serve.