A simple soup that is rich in taste but pretty light on dishes – totally doable for a healthy fall work-night dinner!

Ingredients:

• 2 pounds carrots, ends removed and roughly chopped
• 1 onion, peeled and quartered
• 2 celery ribs, roughly chopped
• 3 cloves garlic, smashed (don’t mince into super tiny pieces or the garlic will cook too much)
• 1 inch fresh ginger, peeled
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 6 cups vegetable stock
• 2/3 cup heavy cream

Preheat your oven to 400 degrees while you prepare the vegetables. Place the vegetables and herbs on a sheet pan, drizzle with the olive oil, and sprinkle with the salt and pepper.

Roast for 30 minutes. Towards the end of the 30 minutes, bring the stock to a simmer in a large pot.

When the vegetables are done cooking, just toss them in the pot, taking the rosemary and thyme leaves off the stems before adding them in as well.

Let simmer for a few minutes, then blend using an immersion blender until smooth.

If you don’t have an immersion blender, you can let the soup cool somewhat, then transfer in batches to a regular blender to blend, but with how often I pour things next to what I was aiming for, the immersion blender’s the way to go for me!

Stir in the cream, and serve. This soup pretty much begs to be served with a nice crusty bread, so keep that in mind while you’re at the store!

Sheet Pan Carrot Soup

From Macheesmo.

• 2 pounds carrots, ends removed and roughly chopped
• 1 onion, peeled and quartered
• 2 celery ribs, roughly chopped
• 3 cloves garlic, smashed (don’t mince into super tiny pieces or the garlic will cook too much)
• 1 inch fresh ginger, peeled
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 6 cups vegetable stock
• 2/3 cup heavy cream

Preheat your oven to 400 degrees while you prepare the vegetables. Place the vegetables and herbs on a sheet pan, drizzle with the olive oil, and sprinkle with the salt and pepper. Roast for 30 minutes. Towards the end of the 30 minutes, bring the stock to a simmer in a large pot.

When the vegetables are done cooking, just toss them in the pot, taking the rosemary and thyme leaves off the stems before adding them in as well. Let simmer for a few minutes, then blend using an immersion blender until smooth. Stir in the cream, and serve.