Roasted carrot soup is a delicious way to use up extra carrots, or carrots that aren’t super firm anymore. Roasting the carrots helps caramelize the natural sugars and adds a wonderful flavor to this soup.
You Will Need:
- 32 oz vegetable stock (1 box organic broth recommended)
- olive oil to lightly grease the carrots
- 9-10 large peeled carrots
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon marjoram
- 2 cloves garlic smashed and diced
- 1/2 cup lemon juice
- fresh cilantro to sprinkle on top
- other serving recommendation: add a hearty grain to the center like barley, quinoa or rice
How To Prepare
Roast lightly oiled carrots on a baking pan at 380 degrees for 30 minutes
When carrots have cooled a bit, chop up into small pieces. Carrots should be very soft.
Add carrot chunks, broth, garlic and spices to a soup pot.
Simmer on medium heat for 8 minutes. Turn off heat and use a hand-blender to liquify soup. If you don’t have a hand-blender, you can use a food processor or blender – be careful, as the soup is very hot!
With blended soup in the pot, add in the fresh lemon juice and simmer for another 8 minutes.
Serve with fresh cilantro on top, or add in a big scoop of a grain in the middle when serving.
