Roasted Carrot Ginger Soup

Here is another option for a Thanksgiving side.  Soup is a fantastic way to feed a large crowd, especially as a starter or a side.  This can be made a day or two in advance and refrigerated or even frozen a week or more in advance.  Simply put in the slow cooker on warm.  Be sure to plug this in somewhere out of the way to leave more room for the preparation for the rest of your Thanksgiving dishes. 
Place 7 – 10 large carrots, 1/2 – 1 yellow onion, 1 garlic head, bottom edge trimmed off, on a rimmed baking sheet. 
Spray with olive oil and bake at 400 degrees for 40 minutes, rotating half way through.  

Vegetables should be soft and blackened when cooked fully.  Allow vegetables to cool, enough to handle.  
Peel the garlic and slice off blackened bottom edge.  
Place vegetables in a blender or food processor.  Blend with 1-1/4 cup milk (I used unsweetened almond milk) and 1 cup broth until smooth and pureed. 
Cut off about 2 inches of ginger root, peel, and blend with the carrot puree.  I keep my ginger root frozen and use a sharp knife to cut off what I need.  

Place the carrot puree into a slow cooker, mix in 1 cup water and 1 cup of broth, stir well.  Cook on low for 5 to 6 hours.  
Serve warm with Easy Rosemary Wheat Rolls.  
Check back tomorrow for this easy dinner roll recipe that makes Greta say, “Ooohhhh!” 
Roasted Carrot Ginger Soup – makes an almost full slow cooker

1. Place 7 – 10 large carrots1/2 – 1 yellow onion1 garlic head, bottom edge trimmed off, on a rimmed baking sheet. 
2. Spray with olive oil and bake at 400 degrees for 40 minutes, rotating half way through.  
3. Vegetables should be soft and blackened when cooked fully.  Allow vegetables to cool, enough to handle.  Peel the garlic and slice off blackened bottom edge.  
4. Place vegetables in a blender or food processor.  Blend with 1-1/4 cup milk and 1 cup broth until smooth and pureed.  Cut off about 2 inches of ginger root, peel, and blend with the carrot puree.  
5. Place the carrot puree into a slow cooker, mix in 1 cup water and 1 cup of broth, stir well.  Cook on low for 5 to 6 hours.  

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