Welcome to a culinary adventure that combines the earthy sweetness of roasted carrots, the crispness of apples, and the refreshing crunch of celery, all enhanced by the aromatic warmth of ginger and garlic. Join us as we explore the harmonious flavors and textures of this delightful recipe that is sure to delight your senses.

Ingredients

• 1-pound carrots into 1 inch pieces)
• 1 large apple (peeled, cored, and cut into wedges)
• 6 celery stalks cut into 3-inch pieces)
• 3 tablespoons virgin olive oil (divided)
• 1 red onion (finely chopped)
• 3 to 4 cloves garlic finely chopped)
• dried ginger (1/2 teaspoon)
• 4 cups vegetable stock
• Optional: 1 tablespoon unsalted butter
• Salt and freshly ground pepper to taste

Method:

• In a 425° F oven, place carrots, apples and celery root in a single layer on a baking sheet.
• Drizzle with 2 tablespoons of olive oil and toss to coat.
• Roast in the preheated oven for 25 minutes, turning once midway through cooking. (The vegetables should just be starting to caramelize when you remove them from the oven).
• In a pot , warm the remaining tablespoon of olive oil.
• Add the onion and sauté over medium high heat until it begins to soften for about five minutes.
• Add the garlic and ginger and sauté for one minute.
• Add the roasted carrots, apple and celery and stir to coat with the onions and spices.
• Pour in the vegetable stock, raise the heat and bring to a boil.
• Reduce the heat to low and simmer, partially covered, for 15 minutes, or until the vegetables are tender.
• Using an immersion blender puree the soup.
• Season to taste with salt and freshly ground black pepper.