Food & Cooking Recipes Creamy Carrot, Tomato, and Ginger Soup Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on March 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 15 mins Total Time: 1 hrs 30 mins Servings: 6 Carrot-ginger soup and tomato bisque are lunchtime hall-of-famers on their own. Here, the best of both worlds is combined into this one creamy and comforting soup. Ingredients 12 ounces carrots, peeled and cut into 1-inch pieces (2 cups) 1 small sweet potato (6 ounces), peeled and cut into 2-inch pieces (1 cup) 1 can (28 ounces) whole peeled tomatoes, drained (juices reserved for another use) 1 tablespoon minced fresh ginger 6 tablespoons extra-virgin olive oil, divided, plus more for serving Kosher salt and freshly ground pepper ½ white onion, finely chopped (¾ cup) 1 tablespoon unsalted butter Crusty bread, for serving Directions Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour. In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes. Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil. Cook's Notes For an extra-silky texture, you can strain the soup through a fine-mesh sieve after puréeing. Rate it Print