Carrot Soup
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!
Servings: 4
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!
Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 2200mg | Potassium: 785mg | Fiber: 7g | Sugar: 15g | Vitamin A: 38820IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 1mg
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