I usually stock up lots of carrots in the fridge because they are so versatile! But when the bag of carrots have been stored for quite some time, carrot soup is a good way to consume them all at once in a delicious way! Big thanks to my close friend Ms Claudia Lee Kimura who recommended this recipe! It is so good that I even replaced the traditional pumpkin soup with this carrot soup on Thanksgiving Day!
This recipe requires a few more steps including roasting the carrots first in the oven and using the blender, but it’s all worth it! I hope you will enjoy it as much as I do!
| INGREDIENTS (4 Servings) | |
|---|---|
| Carrots | 7 |
| Yellow Onion | Half |
| Salt | ¼ Teaspoon |
| [A] Minced Garlic | 1 Teaspoon |
| [A] Ground Coriander | ½ Teaspoon |
| [A] Ground Cumin | ¼ Teaspoon |
| Chicken Broth | 4 Cups / 950ml |
| Water | 2 Cups / 480ml |
| [B] Butter | 2 Tablespoons |
| [B] Lemon Juice | 1½ Teaspoons |
| [B] Black Pepper | A dash |
DIRECTIONS
- Peel the carrots and cut them into slices.
- Place them the carrots onto a baking sheet and toss some olive oil and sprinkle some salt over.
- Roast the carrots at 180C / 350F for 30 minutes until the carrots are easily poked through with a fork.
- Dice the onion.
- Heat some oil in a pot and cook the diced onion and salt on medium heat until onions turned soft.
- Add [A] ingredients to the pot, stir well, and cook for about a minute.
- Add chicken broth, water and roasted carrots into the pot.
- When mixture in the pot boils, reduce heat to low and simmer for 15 minutes.
- Once soup is done cooking and became less hot, slowly transfer the soup mixture from the pot and the [B] ingredients to the blender and blend until smooth. (I suggest to place all carrot pieces and pour in half to two-thirds of the liquids into the blender first, then slowly add in more liquids until it reached your desired soup consistency.)
- DŌZO!
Recipe adapted from [Cookie and Kate]
DŌZO by estellicious cooking 