CSA member Jane says about this recipe, “This soup is both light and hearty (yes, that’s totally possible) and full of flavour. It will last in the fridge for a couple days, or can be portioned in freezer safe containers to be enjoyed in the winter months.” She also suggests garnishing with some Root Radical slow-roasted tomatoes.
Roasted Tomato Carrot Soup
- 2 cups tomatoes sliced in half (I used a variety of sizes, but mostly the ping pong ball sized ones)
- 2 cups carrots sliced to 1/4 inch thickness
- 1 bell pepper chopped into 1-2 inch pieces
- 1 inch ginger root optional
- 1 onion onion chopped
- 2 cloves garlic chopped
- 2 Tbsp olive oil
- 1/2 tsp cracked black pepper
- Salt to taste
- 3 cups vegetable or chicken broth
- 1/2 cup coconut milk optional
Preheat oven to 400.
Combine vegetables, olive oil, salt, pepper, onion, garlic, and ginger (if using) in an oven-safe pot or on a baking sheet. Place in oven for about 20-30 minutes, or until carrots are tender (can take up to 40 minutes).
Remove pot/baking sheet from oven. If using a baking sheet, transfer vegetables into a pot on the stove - if using an oven safe pot (and stove-safe!) simply place the pot on the stove.
Add broth and coconut milk (if using) and bring to a simmer. Blend with an immersion blender, or in a blender or food processor to the consistency you desire.
Add more salt, pepper, broth, and coconut milk to reach the flavours and thickness you like best.
Serve garnished with toasted almonds, yogurt, goat cheese, or nutritional yeast.