Kim’s Roasted Carrot and Ginger Soup

From my dear friend Kim Ovaert: “I just made this soup and thought it was really good!”

12 carrots
6 cups un chicken broth
1 1/2 ” of fresh ginger (I grated it)
one small onion
2 garlic cloves
salt and pepper to taste

Cut carrots and onion and place on a parchment paper lined baking sheet. Drizzle with olive oil (optional), salt and pepper.

Bake at 375 until soft roasted (approx 35 min)

While the vegetables are roasting bring stock to a boil with the ginger and garlic. Time this so you can just add the roasted mixture when they are finished. Simmer for a few minutes then use your stick (immersion) blender (or transfer to a blender), blend and serve.


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