Roasted Carrot, Apple, and Celery Soup Recipe

Serves: 4 Save

Ingredients (11)

  • 1 pound carrots, peeled, trimmed, halved lengthwise if large, and cut crosswise into 3-inch pieces
  • 1 large apple, peeled, cored, and cut into wedges
  • 3 stalks celery, trimmed and cut into 3-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 small red onion, finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 1 (1-inch) piece ginger, minced
  • 4 cups vegetable stock
  • 1 tablespoon unsalted butter, optional
  • Salt, to taste
  • Freshly ground black pepper, to taste

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Learn how to make this recipe at The Spruce Eats