- 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
- 1/2 white onion, finely chopped (3/4 cup)
- 1 tablespoon unsalted butter
- Crusty bread, for serving
- 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.
Notes:
For an extra-silky texture, you can strain the soup through a fine-mesh sieve after puréeing.