Easy Roasted Carrot SoupElizabeth Stark
With its rich fall flavors, vivid color, and velvety texture, you would never guess that this healthy carrot soup is the easiest soup you can make without opening a can, but it is. Essentially, all you do is roast carrots, then run it through the blender with some broth, but it will taste like you spent all afternoon on it.
We use homemade vegetable stock with a really mild flavor for this recipe, but you can also use chicken stock. Just be aware that the milder your stock is, the more the carrot flavor will come through. If you’re using a particularly flavorful stock, you may want to cut it with some water.
Roasted Carrot Soup
8 large carrots washed and peeled
1 quart broth (vegetable or chicken)
4 tablespoons olive oil
salt, pepper and herbs to taste
pinch ground cayenne pepper
Preheat oven to 425 degrees.
Spread carrots on a baking sheet with 2 tablespoons of olive oil, making sure that each carrot is well coated. Roast for 30-45 minutes, until the carrots have brown edges and have released their juices.
Remove carrots from oven and put into blender with the broth (make sure not to over-fill blender). Puree the soup, and pour into a saucepan. Heat the soup, add some salt and pepper, any herbs, and the cayenne. Serve with an herb garnish and a drizzle of olive oil.