Roasted Carrot Soup
Author: Denise Costello
Here is a great pureed soup that is filling and easy to bring to work in a thermos or freeze in single portions. Serves 8
Ingredients
- 1 Tbs + 1 Tbs grapeseed oil
- 2 pounds carrots, peeled, trimmed, cut into 2-inch pieces
- Kosher salt
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 3 tsp fresh ginger root, grated
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 cup canned cannilini beans, drained and rinsed
- 4-5 cups vegetable broth
- ½ cup orange juice
- Cilantro or parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 400 degrees. Line edged baking sheet with parchment paper. Prepare carrots and mix with 1 tablespoon of oil. Spread carrots on prepared tray and sprinkle with kosher salt. Place carrots in center of oven and roast for 30 minutes, until fork-tender.
- While carrots are roasting, heat 1 tablespoon of oil in Dutch oven or large saucepan over medium heat. Add onions and sauté until onions are beginning to soften, 5 minutes. Add ginger, garlic, cumin, and turmeric; sauté for 1 minute. Add 4 cups of broth and beans; bring to a simmer, lower heat and continue to cook, covered, until carrots are done roasting.
- Combine carrots and broth mixture in a blender in batches and puree until smooth (or use immersion blender in the Dutch oven/saucepan). Pour soup into Dutch oven/saucepan. Add orange juice and taste for spice and salt. If soup is too thick, add more broth. Sprinkle with garnish before serving.