Creamy Roasted Carrot Soup
Ingredients
The soup base
-
2
pounds
carrots
-
3
tablespoons
extra-virgin olive oil
-
¾
teaspoon
fine sea salt
-
1
medium
yellow onion, chopped
-
2
cloves
garlic, pressed or minced
-
½
teaspoon
ground coriander
-
¼
teaspoon
ground cumin
-
4
cups
vegetable broth (or water)
-
2
cups
water
Finishing touches
-
1 to 2
tablespoons
unsalted butter
-
1 ½
teaspoons
lemon juice
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Peel and cut the carrots into ½ inch thick slices.
- Toss the carrots with 2 tablespoons of olive oil and ½ teaspoon of salt, then arrange on the baking sheet.
- Roast the carrots for 25 to 40 minutes until caramelized and tender.
- In a pot, heat the remaining olive oil and sauté the onion with ¼ teaspoon of salt until translucent.
- Add the garlic, coriander, and cumin, cooking until fragrant.
- Pour in the vegetable broth and water, scraping any browned bits from the pot.
- Add the roasted carrots, bring to a boil, then simmer for 15 minutes.
- Carefully blend the soup until smooth, then stir in butter, lemon juice, and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
250
Total fat
9g
Total carbohydrates
38g
Total protein
4g
Sodium
500mg
Cholesterol
20mg
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