Roasted Carrot Soup

Sweet carrot soup speckled with a menagerie of edible flowers offers a gentle scent of tropical paradise grounded in a blend of warming spices. 


Roasted carrot soup: 

  • 8 organic carrots (roughly 2 pounds), chopped into large uniform pieces
  • 1 organic onion, chopped into thick segments 
  • 2 cloves garlic, minced 
  • 6 cups Engine 2 Plant Strong vegetable stockKettle & Fire bone broth, or homemade stock recipe
  • 1/4-1/2 teaspoon ground ginger 
  • Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
  • Celtic sea salt and pepper, to taste 
  • Optional garnish: edible flowers or sprigs of fresh thyme 


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Toss the carrots and onion in a bowl with olive oil, salt and pepper. Place the coated vegetables on the baking sheet and roast for 30 minutes. 

Warm olive oil over medium-heat in a soup pot. Add the minced garlic and saute for a minute until fragrant. Add the stock, ginger, and roasted vegetables and bring to a boil. Reduce to a simmer and cook for 10-15 minutes. 

Puree the soup with a handheld blender or high-powered nutrient extractor. Add salt and pepper to taste. Garnish.