Roasted Carrot-Ginger Soup

Ingredients

• 1 1/2 lbs. Carrots (cut into chunks)
• 1/2 lb. Fennel Bulb (cut into chunks)
• 1 large Onion (cut into chunks)
• 3 large Garlic Cloves
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Freshly Grated Ginger
• 1 teaspoon Black Pepper
• 1 teaspoon Salt (optional)

Directions

Pre-heat oven to 425 degrees. On a large, rimmed, foil-lined baking sheet, toss the carrots, fennel, onion, and garlic with the oil. Roast until the vegetables are lightly browned (approximately 15-20 minutes). While the vegetables are roasting, bring 6 cups of water to a boil in a large heavy pot. When the vegetables are done, add them to the pot and simmer, covered, until  very tender (approximately 10-12 minutes). Remove from heat. Puree mixture until smooth with an immersion blender or in small batches in a blender. Stir in the ginger, and season with salt and pepper. Contents make about 8 cups.

Nutritional Information

Per serving (1 cup):

• 80 calories
• 3.5 grams total fat
• 0.5 grams saturated fat
• 11 grams carbohydrates
• 3 grams fiber
• 1 gram protein
• 310 milligram sodium

Reference

Sherwood, K. Souped Up. Nutrition Action Health Letter. December 2015 issue. Pg. 12.