Carrot Soup

5 from 1 vote

Carrot soup is the perfect combination of fresh and hearty. It's creamy, delicious, and flavored to perfection and your guests will be running back for seconds!

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Dinner, Main Course

Cuisine: American

Keyword: carrot soup

Servings:

Author: Alyssa Rivers

Ingredients

2 lbs carrots (peeled and chopped into 1/2 inch pieces)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp pepper
2 tbsp butter
1 yellow onion (minced)
2 tsp garlic (minced)
1/2 tsp ground coriander
1/2 tsp ground cumin
6 cups vegetable broth
salt and pepper (to taste)
heavy cream (Optional, for serving)

Instructions

Preheat the oven to 375°F, and line a baking sheet pan with parchment.
In a medium sized bowl, add the carrots and olive. Toss to coat the carrots, and pour onto the prepared baking sheet pan. Season with salt and pepper.
Bake for 30-40 minutes, or until the carrots are tender when pricked with a fork. Toss the carrots 20 minutes into the roasting process to evenly cook them on all sides.
In a large pot, add butter and melt over medium-high heat. Add the diced onion. Cook until tender for about 5 minutes. Add in the garlic, coriander, and cumin. Cook and stir for an additional minute.
Add the cooked carrots and vegetable stock. Heat and bring to a simmer for 15 minutes.
Carefully transfer the mixture to a blender, or use an immersion blender to blend the ingredients. Blend until smooth and creamy.
Season with additional salt and pepper if needed.
Drizzle with heavy cream and swirl in before serving! Garnish with chopped parsley and enjoy!

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