Roasted Carrot, Apple, and Celery Soup Recipe

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