This delectable soup is perfect for cold winter nights. It's the ultimate in comfort food using roasted carrots, leeks, onions, garlic and ginger. It's seasoned with thyme and orange peel for a delicate balance of deliciousness you're sure to love. This soup is healthy, low calorie, gluten free and vegan.
2largesweet onions(or Vidalia onions) sliced and separated into rings
1 or 2leeksgreen top removed, thoroughly washed and sliced
2clovesgarlicminced
3tbsp.fresh gingerpeeled and grated
2lbs.carrotspeeled and sliced like coins
32oz.vegetable stock
8oz.coconut milkor almond milk or even oat milk
1tsp.Salt and pepperto taste
1/2 to 1tsp.thyme leavesor to taste
1tbsp.orange zest
1tbsp.springs of fresh thymefor garnish, if desired
1/4cupstrips of orange peelfor garnish, if desired
1cupgluten free croutonsfor garnish, if desired
1/2cuproasted sliced and peeled carrotsfor garnish, if desired
Instructions
Spread a large cookie sheet with parchment paper.
Slice carrots, onions and leeks and place on parchment paper.
Add minced garlic and ginger.
Brush veggies with olive oil.
Sprinkle with salt, pepper and thyme.
Bake at 400° about 30 minutes until veggies are cooked.
Remove veggies (including oil and seasonings) from parchment paper and pour into a Dutch oven.
Add vegetable stock and orange zest.
Heat through about 5-10 minutes.
With an immersion blender, puree ingredients until completely smooth.
Stir in coconut milk as desired to get the texture you prefer.
Heat through.
Ladle into bowls and garnish with fresh thyme, orange peel, roasted carrots or gluten free croutons, if desired.
Notes
NOTE: You can also substitute almond milk, half-and-half or heavy whipping cream for the coconut milk, if desired.NOTE: If desired, you can save out about ¼ to 1/3 cup of the roasted sliced carrots for garnishing each bowl.NOTE: If you want a slightly sweeter soup, you can add a cored, unpeeled, chopped gala or fuji apple when cooking the veggies. You can also add a few tablespoons of honey.NOTE: You can use regular croutons if you don't need to keep the recipe gluten free.