Roasted Carrot Soup

Roasted carrot soup is a creamy, earthy soup made from tender roasted carrots blended with vegetable and chicken broth and a touch of spices. It is finished with a chili oil drizzle and a cream dollop for added richness.

Roasted Carrot Soup

Ingredients

• 3 cups baby carrots

• 1 russet potato, medium dice

• 5 cloves garlic, peeled and slightly smashed

• 2 Tablespoons olive oil

• 1 Tablespoon thyme

• 1 Tablespoon fennel seeds

• 1 Tablespoon chili powder

• 1 teaspoon cumin

• 5 cups chicken stock

• Juice from 1 orange

• Salt and pepper to taste

Method

1. Preheat oven to 425

2. In a large bowl, mix the carrots, fennel seeds, potato, garlic, olive oil, salt and pepper, thyme, chili powder, and cumin

3. Spread the mixture out on a large sheet pan and roast for 45 minutes

4. Add the roasted vegetables and the chicken stock to a large Dutch oven or pot. Bring to a boil

5. Puree in a blender or use an immersion blender to puree smooth

6. Add the orange juice and more salt and pepper. Simmer for 20 minutes, continuing to stir