Roasted Carrot Soup
Equipment
- 1 Baking sheet
- 1 Blender or immersion blender
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Spoon
Ingredients
- 1 kilogram carrots peeled and chopped
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 unit onion chopped
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 liter vegetable broth
- 1 cup water
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 tablespoon fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 200°C (400°F).
- Spread the chopped carrots on a baking sheet and drizzle with olive oil, salt, and black pepper.
- Roast the carrots in the oven for 30 minutes, turning halfway through.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and coriander, cooking for another minute.
- Add the roasted carrots to the pot, followed by the vegetable broth and water.
- Bring the mixture to a simmer and cook for 10 minutes.
- Using a blender or immersion blender, puree the soup until smooth.
- Stir in the heavy cream and lemon juice, then season with additional salt and pepper to taste.
- Let the soup rest for 10 minutes before serving.
- Garnish with chopped fresh parsley before serving.
Notes
For the best results, make sure to choose fresh, sweet carrots as they will enhance the natural flavor of the soup. Roasting the carrots intensifies their sweetness and adds a depth of flavor, so ensure they are evenly roasted. Adjust the seasoning according to your taste preferences, and feel free to add a pinch of cayenne pepper for a bit of heat.
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