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 chili powder
1 teaspoon cumin
5 cups chicken stock
Juice from 1 orange
Salt and pepper to taste
Method
Preheat oven to 425
In a large bowl, mix the carrots, fennel, potato, garlic, olive oil, salt and pepper, thyme, chili powder, and cumin
Spread the mixture out on a large sheet pan and roast for 45 minutes
Add the roasted vegetables and the chicken stock to a large Dutch oven or pot. Bring to a boil
Puree in a blender or use an immersion blender to puree smooth
Add the orange juice and more salt and pepper. Simmer for 20 minutes, continuing to stir