Roasted Carrot Bisque

 
This soup offers a blend of aromatic flavors, with a subtle sweetness of spring.  Loaded with carrots and ginger, this soup is packed with a powerhouse of Vitamin A and  anti-inflammatory benefits.  It is also so tasty, you might find yourself licking the bowl.

1.5- 2 lbs of carrots, washed and sliced into large chunks
2-3 tablespoons of olive oil or coconut oil
sea salt
1 large onion, diced
1 large garlic clove, finely diced
1 Tablespoon of fresh grated ginger (or more to taste)
1 teaspoon of coriander
5-8 cups of vegetable stock
2-3 Tablespoons of honey
1/2-3/4 c of heavy cream * optional

 Place carrots and onions in a large baking dish (9x13) and drizzle them with olive oil.  You can also use coconut oil which adds another depth of flavor.  Sprinkle with sea salt and toss to coat.  Cover and place in the oven, at 375 F for 35 minutes or until soft and slightly browned.  Allow to cool with cover on. This will help soften the veggies even more. In the meantime, warm some stock on the stove in a medium size pot.  Once carrots and onions are cooled, place them in batches in a blender with some stock and blend until smooth. Add back to the pot and simmer. Add coriander, diced garlic, grated ginger, honey and heavy cream.   Adjust the thickness by adding more or less stock as you desire.  Add sea salt and fresh pepper to taste and enjoy!

Roasted carrots and onions

Carrot and onion puree

Grated ginger

Only a little heavy cream.  This is optional.

Stir in honey and spices.

Roasted Carrot Bisque

Yes, the kids will love it.

Can't talk. I am eating my soup.

Savoring every bite.