Creamy Tomato, Ginger, and Carrot Soup

On its own, tomato bisque and carrot-ginger soup are lunchtime legends. In this creamy, soothing soup, the finest of both worlds is united.

Checklist of Ingredients

12 ounces of peeled and sliced into 1-inch pieces carrots (2 cups)

6 ounces of one small sweet potato, peeled, and sliced into 2-inch chunks (1 cup)

1 can (28 ounces) of whole, peeled, and drained tomatoes (juices reserved for another use)

1 tablespoon freshly minced ginger

6 divided tablespoons of extra virgin olive oil, plus more for serving

Salt that is kosher and freshly ground pepper

1/4 cup of coarsely chopped half a white onion

1/fourth cup unsalted butter

offering bread with a crust

Instructions
Step 1
Turn on the 375°F oven. Toss the carrots, sweet potatoes, tomatoes, and ginger with a cup of oil in a 3-quart baking dish (such as a 9-by-13-inch). Add salt and pepper to taste. Roast for approximately an hour, or until liquid has evaporated and veggies have started to caramelize.

Step 2
The remaining 2 tablespoons of oil should be heated on medium in a medium saucepan. After adding the onion, simmer for 6 to 7 minutes, stirring periodically, until the onion is just beginning to turn golden. Add 3 cups of water and any residual juices from the roasted veggies. Bring to a boil before simmering for 10 minutes at medium-low heat.

Step 3
Transfer to a blender and wait five minutes or so until there is no longer any steam. Blend in the butter until totally smooth. (If the consistency is too thick for your tastes, add a little bit more water at a time until it is the way you want it.) Serve with crusty bread covered with more pepper and oil and season to suit.
Notes After puréeing the soup, you may pass it through a fine-mesh sieve for an extra-silky texture.