Roasted Carrot Soup

The weather in the midwest may go back and forth but it is still undeniably SOUP season. I had an overabundance of carrot and wanted to make something other than carrot cake. This recipe for roasted carrot soup is packed with flavor and easy to make.

I hope you try it out and let me know in the comments how you liked it !

Roasted Carrot Soup

Prep Time: 1 Hour

Yield: 2 quarts of Soup

Ingredients

3 Pounds peeled carrots

1 Medium red onion

1 Honeycrisp Apple

2 Cups Vegetable Stock

4 Cloves roasted Garlic

1/2 Teaspoon ground coriander

1/2 Teaspoon ground turmeric

1 Inch fresh grated ginger

1/2 cup Heavy cream ( optional)

Directions

1. Peel and slice all the carrots in half ,cut apple and red onion into quarters

2. Place carrots, apple and onion on a lined sheet plan

3. Coat with 2-3 tablespoons of olive oil and a generous amount of salt and black pepper

4. Roast in a 400 degree oven for 15 mins ( until tender)

5. Place the roasted vegetable into a heavy bottom pot

6. Add vegetable stock, garlic and seasonings, cover and simmer for another 20 mins until slightly thickened

7. Blend soup with hand blender or in a stand blender ( what ever you have available is fine)

8. Add heavy cream and simmer on medium heat until reduced and thickens for another 15 mins. ( the cream is optional and can be left out)

9. Serve and ENJOY !!

The weather in the midwest may go back and forth but it is still undeniably SOUP season. I had an overabundance of carrot and wanted to make something other ...