By Raven Diver
Carrot Soup
10 steps
Prep:30minCook:1h 7min
This is a pureed soup, you should definitely taste it and add more seasoning when you blend it.
Updated at: Thu, 17 Aug 2023 13:06:04 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
5
Low
Nutrition per serving
Calories114.4 kcal (6%)
Total Fat7.1 g (10%)
Carbs12.3 g (5%)
Sugars6.2 g (7%)
Protein1.4 g (3%)
Sodium607 mg (30%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 poundscarrots
3 tablespoonsextra-virgin olive oil
divided
¾ teaspoonfine sea salt
divided, to taste
1yellow onion
medium, chopped
2cloves garlic
pressed or minced
½ teaspoonground coriander
¼ teaspoonground cumin
4 cupsvegetable broth
or water
2 cupswater
1 tablespoonsunsalted butter
to taste
1 ½ teaspoonslemon juice
to taste
freshly ground black pepper
to taste
Instructions
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Line a large rimmed baking sheet with parchment paper
Parchment paper
Baking sheet
Step 3
To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part
Peeler
Step 4
Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss. Arrange them in a single layer.
Baking sheet
Step 5
Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 40 minutes, tossing halfway
Step 6
in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Dutch Oven
Step 7
Add the garlic, coriander and cumin Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom.
Step 8
Add the roasted carrots to the pot. Bring the mixture to a boil then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes
Dutch Oven
Step 9
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender
Dutch Oven
Step 10
Add the butter, lemon juice, and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
Notes
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