Carrot Ginger Soup (gf + df + vegan option)
I love making this carrot soup when I feel like I need a little bit of a cleanse or refresh. It’s warming, filling, packed with nutrients, and is great for digestion. Not to mention, it tastes like fall (that’s a thing, right?) and it’s crazy easy to make. A great addition to this recipe is the basil infused olive oil – it adds a nice, subtle herb flavor that really gets into the veggies.
This soup is a great Sunday meal prep option that you can eat throughout the week to make dinners simple. I love serving it topped with a drizzle of the olive oil, black salt, sauteed mushrooms, roasted chickpeas, pepita seeds, and a dollop of Greek-style almond yogurt. Add a piece of GF bread to dip and you’ve got yourself one delicious meal! Enjoy!
The Secret GF
1 lb carrots
4 celery stalks
1 medium white onion
4 garlic cloves
3 tbsp basil infused olive oil
4 cups unsalted chicken or vegetable broth
Juice from ½ lemon
2 tbsp fresh grated ginger
Salt + pepper, to taste
Toppings: plain yogurt, sauteed mushrooms, pepita seeds (aka pumpkin seeds!), roasted chickpeas, and black sea salt.
Preheat the oven to 425⁰F.
Peel the carrots and onion. Chop the carrots, onion and celery into quarters. Peel the garlic.
Spread all of the veggies on two baking sheets lined with parchment paper. Drizzle the basil olive oil over the veggies and toss them around with your hands to spread the oil evenly. Sprinkle on a generous amount of salt and pepper. Roast for 25 minutes, or until the carrots are soft.
Once the vegetables are done, take out and let sit until they are cool enough to handle.
Add the roasted veggies, broth, lemon juice and grated ginger to a high-speed blender. Blend until completely smooth and add more salt and pepper, as needed.
To prepare the toppings, saute mushrooms in a pan with olive oil, and roast chickpeas coated in olive oil in the oven at 425⁰F for 25 minutes.
Reheat the soup in a pan if needed, and garnish with a drizzle of the basil olive oil, a sprinkle of black sea salt, sauteed mushrooms, roasted chickpeas, pepita seeds and a dollop of plain yogurt (I used almond Greek style!).