Zesty Carrot-Ginger Soup with Roasted Garlic Swirl

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 large carrots, peeled and sliced
• 2-inch piece fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 whole bulb garlic
• 1 tablespoon olive oil
• 2 tablespoons plain Greek yogurt or plant-based yogurt (optional)
• Chopped fresh parsley or cilantro, for garnish
• Cracked black pepper, to taste

Method

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until golden and soft. Set aside to cool.
2. While the garlic roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until translucent.
3. Stir in sliced carrots and ginger. Cook for another 3-4 minutes, stirring often.
4. Pour in the vegetable broth, add salt and pepper, and bring to a gentle simmer. Cover and cook for 20-25 minutes, or until carrots are very tender.
5. Once the garlic is cool enough to handle, squeeze the roasted cloves into a small bowl and mash with a fork. Mix in yogurt (if using) for a creamy swirl.
6. Blend the soup using an immersion blender (or carefully in batches in a blender) until smooth and silky. Taste and adjust seasoning as needed.
7. Ladle soup into bowls, swirl in the roasted garlic mixture, and garnish with fresh herbs and cracked pepper. Serve hot.