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 !!