Roasted carrot and ginger soup

Method

1. Heat the oven to 220°C. Toss the carrots, onions, and unpeeled garlic with the olive oil, two-thirds of the salt, and the pepper on a rimmed tray. Spread into one layer.
2. Roast for 28 to 35 minutes, turning once, until the carrots are tender and browned at the edges.
3. Squeeze the garlic from its skins into a soup pot. Add the roasted vegetables, ginger, cumin, broth, and remaining salt. Simmer for 10 minutes.
4. Blend completely smooth. If using a countertop blender, work in batches and vent the center cap. Add water if the soup is too thick.
5. Stir in the lemon juice and adjust seasoning. Serve in small bowls with yogurt and pumpkin seeds if wanted.

Make-Ahead and Storage

• Cool promptly in shallow containers and refrigerate within 2 hours. Keep for up to 4 days at 4°C or colder.
• Freeze without yogurt for up to 3 months and thaw overnight in the refrigerator.
• Reheat, stirring, until steaming throughout. Add yogurt and seeds after reheating.

Notes

• Vegetarian as written; vegan if the yogurt is omitted or replaced.
• Gluten-free when the broth, spices, yogurt, and seed packaging are verified.
• Reduce the ginger to 20 g for a milder bowl.

Sources Consulted

• Good Food, “Carrot & ginger soup”
• FoodSafety.gov, “Cold Food Storage Chart”