Roasted Carrot Soup

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)
Carrots7
Yellow OnionHalf
Salt¼ Teaspoon
[A] Minced Garlic1 Teaspoon
[A] Ground Coriander½ Teaspoon
[A] Ground Cumin ¼ Teaspoon
Chicken Broth4 Cups / 950ml
Water2 Cups / 480ml
[B] Butter2 Tablespoons
[B] Lemon Juice1½ Teaspoons
[B] Black PepperA dash

DIRECTIONS

  1. Peel the carrots and cut them into slices.
  2. Place them the carrots onto a baking sheet and toss some olive oil and sprinkle some salt over.
  3. Roast the carrots at 180C / 350F for 30 minutes until the carrots are easily poked through with a fork.
  4. Dice the onion.
  5. Heat some oil in a pot and cook the diced onion and salt on medium heat until onions turned soft.
  6. Add [A] ingredients to the pot, stir well, and cook for about a minute.
  7. Add chicken broth, water and roasted carrots into the pot.
  8. When mixture in the pot boils, reduce heat to low and simmer for 15 minutes.
  9. 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.)
  10. DŌZO!

Recipe adapted from [Cookie and Kate]

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