Wintery Weekday Soup

Roasted Carrot-Ginger Soup


  • 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)


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




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

About rrluthi

Certified fitness expert with a passion for educating and empowering people of all ages (young "kiddos" to the active aging "baby boomers") about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, group exercise instructor, and rehabilitation aide—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, and corporate wellness program facilitation.
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3 Responses to Wintery Weekday Soup

  1. Pingback: Pesto, pasta,scallops and tomatoes | DeliciouslyDetroit

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