GINGER INFUSED ROASTED CARROT SOUP

FROM CHABAD

Ginger Infused Roasted Carrot Soup

Ingredients:

5 purple onions
¼ cup + 1 tbsp. olive oil
2 tsp. salt (divided)
1 tsp. brown sugar
1 tbsp. balsamic vinegar
¼ tsp. garlic powder
2 lbs. carrots
2 ½ cups water
1 inch cube of fresh ginger, peeled
2 cups unsweetened almond milk

Directions:

Cut purple onions in half rounds. Sauté the onions, with the balsamic vinegar, brown sugar, garlic powder, ¼ cup of oil and 1 tsp. salt on a low flame for 30-40 minutes.
Transfer the onion mixture to a pot and add 2 cups of water and an approximately 1 inch chunk of ginger. Bring to a boil and then simmer in a low flame for 2 hours.
Preheat the oven to 400.
Peel the carrots and cut them into strips. Toss the carrots with 1 tbsp. oil and 1 tsp. salt. Lay them flat on a baking sheet and bake for 20-25 minutes.
After the onion broth has simmered for 2 hours, add in the roasted carrots and simmer for another 30 minutes.
Remove the pot from the fire and let cool slightly. Remove the ginger and throw it away or use it for something else.
Blend the onion carrot mixture with 2 cups unsweetened almond milk, heat and enjoy.