Zingy Roasted Carrot & Ginger Soup (Vegan & Gluten Free)
The fresh ginger is key to this soup. It adds a welcome 'zinginess' to the warmth of the soup, as well as being a good source of vitamin C, Magnesium, Potassium, Copper and Manganese.
Ingredients
- 10 Carrots peeled & roughly chopped
- 4 cloves Garlic don't peel (just chop the ends off)
- 2 tbsp Olive Oil
- 1'' cube Fresh Ginger peeled
- 1/4 handful Raw Cashews (soak the cashews in hot water for approximately 1 hour before starting the recipe)
- 1.5 cups Vegetable Stock
- 1 tsp Apple Cider Vinegar
- Salt & Pepper (adjust to taste)
- Fresh Corriander (optional - to garnish)
Instructions
- Start by preheating the oven to 190C and line a baking tray with baking paper
- Lay out the chopped carrots and garlic cloves on the baking sheet and drizzle with the oil, salt and pepper
- Place in the oven to roast for 20-30 minutes (depending on how small you chopped the carrots)
- Take out when they're cooked through and starting to crisp up
- Leave to cool for a few minutes
- Transfer the carrots to a high speed blender along with the cashews, apple cider vinegar, ginger, salt and pepper, and blend until smooth
- If the soup is too thick for your liking, simply add more veggie stock
Notes
Serve with fresh coriander and a hunk of sourdough.
Enjoy!