Roasted Carrot, Apple, and Celery Soup (Pareve or Dairy)

Name: Roasted Carrot, Apple, and Celery Soup (Pareve or Dairy)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound carrots, peeled, trimmed, halved lengthwise if large, and cut crosswise into 3-inch pieces; 1 large apple, peeled, cored, and cut into wedges; 3 stalks celery, trimmed and cut into 3-inch pieces; 3 tablespoons extra-virgin olive oil, divided; 1/2 small red onion, finely chopped; 3 to 4 cloves garlic, finely chopped; 1 (1-inch) piece ginger, minced; 4 cups vegetable stock; 1 tablespoon unsalted butter, optional; Salt, to taste; Freshly ground black pepper, to taste

A vegetarian roasted carrot, apple, and celery soup, seasoned with garlic and ginger, offers a bright flavor suitable for cooler seasons.

⭐ 4.2 (96 reviews) Prep: 20 minCook: 40 minTotal: 60 minYields: 6 servings

Category Tags:

Appetizer Dinner Lunch Side Dish Soup

Cuisine Tags:

American

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Instructions

Preheat the oven to 425 F.
Arrange carrots, apples, and celery on a baking sheet, drizzle with 2 tablespoons olive oil, and toss to coat. Roast for 25 minutes, turning once, until tender and lightly caramelized.
In a stockpot, warm 1 tablespoon olive oil. Sauté onion over medium-high heat for 5 minutes until softened.
Add garlic and ginger; sauté for 1 minute until fragrant. Stir in the roasted carrots, apple, and celery.
Pour in vegetable stock, bring to a boil, then reduce heat to low and simmer partially covered for 15 minutes until vegetables are very tender.
Remove from heat and puree the soup using a blender.
Optionally, stir in butter until melted. Season with salt and pepper to taste, then serve.

Nutritional Info (per serving)

Calories: 126 kcal

Carbohydrate: 15 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 1 g

Saturated Fat: 1 g

Sodium: 558 mg

Sugar: 8 g

Fat: 7 g

Unsaturated Fat: 0 g