Creamy Roasted Carrot Soup
, 1 h 15 min, 4 bowls
Smooth, naturally sweet soup of roasted carrots blended with sautéed aromatics, broth, and butter.
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLine a large rimmed baking sheet with parchment paper | ||||||
| 900 g carrots, peeled and cut diagonally ½″ thick | Roast carrots 400°F / 200°C, 25–40 min | Add roasted carrots, simmer 15 min | Cool slightly, blend in batches until smooth | Stir in butter, lemon juice & pepper, blend | ||
| 30 ml extra-virgin olive oil (for roasting) | ||||||
| ½ teaspoon fine sea salt (for roasting) | ||||||
| 15 ml extra-virgin olive oil (for sautéing) | Warm oil, sauté onion & salt 5–7 min | Cook garlic, coriander & cumin 30 sec–1 min | Pour in broth & water, scrape pan | |||
| 1 medium yellow onion, chopped | ||||||
| ¼ teaspoon fine sea salt (for aromatics) | ||||||
| 2 cloves garlic, pressed or minced | ||||||
| ½ teaspoon ground coriander | ||||||
| ¼ teaspoon ground cumin | ||||||
| 960 ml vegetable broth | ||||||
| 480 ml water | ||||||
| 1 to 2 tablespoons / 15 to 30 g unsalted butter, to taste | ||||||
| 7 ml lemon juice, to taste | ||||||
| Freshly ground black pepper, to taste | ||||||
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