Creamy Carrot Soup
This roasted carrot soup is silky-smooth and full of flavor! We like to top ours with crushed honey mustard pretzels and fresh chopped cilantro, it’s sooo good!
Servings: 4
Ingredients
ROASTED CARROTS:
- 2 lbs. carrots ends cut off and peeled
- 1 T. extra virgin olive oil
- 1/2 tsp. salt
SOUP:
- 2 T. extra virgin olive oil
- 1 med. sweet yellow onion diced
- 2 clove garlic pressed or finely grated
- 1 inch ginger peeled and finely grated
- 1/4 tsp. ground cumin
- 4 c. chicken or vegetable broth
- 1/2 tsp. salt
- 1/4 tsp. black pepper
OPTIONAL TOPPINGS:
- Honey mustard pretzels
- Homemade croutons
- Crispy fried bacon crumbled
- Roasted chickpeas
- Pepitas
- Toasted pine nuts
- Fresh chopped cilantro or parsley
Instructions
- ROASTED CARROTS: Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper; set aside.
- Peel and chop the carrots about a 1/2-inch thick and place them on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with a 1/2 teaspoon salt. Arrange the carrots in a single layer and roast them for 20-30 minutes or until fork tender and lightly brown.
- SOUP: Meanwhile, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions; sauté for 8-10 minutes or until tender, stirring often.
- Add grated ginger, garlic, and cumin; sauté for another minute.
- Add the broth, roasted carrots, 1/2 teaspoon salt, and black pepper. Simmer for 10-15 minutes to allow the carrots to soften. Remove from the heat.
- Carefully ladle the soup into a blender, filling the blender 1/2 full (do this in 2 batches) blend until creamy and smooth. Add more broth, salt, and pepper if desired.
- Ladle the soup into bowls and top with honey mustard pretzels and fresh chopped cilantro or your choice of toppings, Enjoy!
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