Roasted Carrot Soup is a simple, healthy soup combining roasted carrots and onions with spices, broth, and a touch of heavy cream. Using a blender guarantees the smoothest texture. A perfect cozy day meal!
Keyword: roasted carrot soup, spicy carrot soup
Author: Sue Ringsdorf
2poundscarrots- peeled and chopped into strips
kosher salt and freshly ground black pepper- to taste
3 ½cupslower sodium chicken broth- divided
1/3cupheavy cream- or more, to taste
slices of toasted bread- to serve
Place sliced carrots and onions on a sheet pan lined with parchment paper. Drizzle with olive oil, salt, and pepper, and roast in a 400 oven until tender, approximately 20 minutes.
Let the veggies cool slightly, and then add to a large blender. Add about two cups of chicken broth, the rosemary and thyme. Pulse until well blended.
Heat a small to medium sauce pan over medium heat. Add a drizzle of olive oil, and then the minced garlic and ginger. Saute for about a minute, and then add to the blender. Pulse again until well blended.
Pour the mixture back in the sauce pan, and add the remaining chicken broth. Stir well, and then add heavy cream. Cook until heated through and smooth.
Serve with a twist of freshly ground black pepper and a swirl of cream.