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)|
|[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|
- 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.)
Recipe adapted from [Cookie and Kate]