½cupgrated Parmesan cheese or dairy free alternative
Freshly ground black pepper
2poundscarrotspeeled, trimmed, and cut into 1-inch pieces
1medium white or yellow onionchopped
2tablespoonsgrated fresh ginger
4cupsgluten free vegetable stock
1cuphalf-and-half, milk, heavy cream, or coconut milk
Fresh parsleyfor garnish
Combine the quinoa with 1 teaspoon salt and 2½ cups water and bring to a boil over high heat. Reduce heat to medium-low, cover the pan, and let simmer gently for 15 minutes or until all the water has been absorbed. Remove from the heat, leave the cover on, and let sit for 5 minutes. Remove cover and fluff with a fork.
Preheat the oven to 400 degrees.
Take ½ cup of the quinoa and place in a bowl with the Parmesan and ½ teaspoon pepper. Mix well. Place heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake for 5-7 minutes or until golden brown. Remove from the oven and set aside. Leave the oven on.
Place the carrots on a rimmed baking sheet, drizzle with olive oil, sprinkle with a generous pinch of salt and pepper, toss to coat, and roast in the oven for 30 minutes, stirring occasionally.
Spread the rest of the quinoa onto a baking sheet lined with parchment paper. Drizzle with olive oil, season with a little salt and a generous pinch of pepper, and toss to coat. Spread in an even layer. Place in the oven after the carrots have cooked for 30 minutes (leave the carrots in) and roast for 15 minutes.
While the carrots and quinoa are roasting, heat 1 tablespoon olive oil in a large stock pan or Dutch oven. Add the onions and cook over medium-high heat until soft and beginning to brown, about 5 minutes. Add the garlic and ginger and cook, stirring for another minute. Add the vegetable stock, roasted carrots and quinoa, and bring to a boil. Lower the heat and let simmer for 5 minutes.
Working in batches, puree the soup in a blender until smooth. Place in a clean pot, add the half-and-half, and heat gently over medium heat, stirring frequently.
Serve the soup with the quinoa crisps and garnish with parsley, if desired.