Autumn is here — and this soup tastes like a hug in a bowl. Sweet roasted carrots meet zingy fresh ginger for a cozy, bright, and slightly unexpected flavor. Top it with a drizzle of tahini or a dollop of labneh and a sprinkle of za’atar for that perfect farmhouse touch.
It’s simple, vibrant, and so easy to make.
Ingredients:
- 1 kg carrots, peeled and chopped into chunks
- 1 medium onion, sliced
- 1 thumb-sized piece fresh ginger, peeled and grated
- 3 tbsp olive oil
- 4–5 cups vegetable broth
- Handful of brown or white rice (optional)
Optional toppings: tahini drizzle, labneh, za’atar, fresh parsley
Instructions:
- Preheat oven to 200 °C (400 °F).
- Toss carrots and onion with olive oil, salt, and pepper. Roast for 25–30 minutes, until caramelized and tender.
- Transfer roasted veggies to a pot. Add ginger and broth. Simmer for 10 minutes. (If you’ve added a handful of rice, simmer for a bit longer)
- Blend until silky smooth (hand blender works great!). Adjust seasoning.
- Serve warm with a swirl of tahini or a spoonful of labneh, and a sprinkle of za’atar.
✨ Cozy, simple, and deeply flavorful — the perfect way to welcome autumn.