RECIPES
Roasted Carrot Soup
BY CHERYL ZHANG
OCTOBER 30, 2022
Save Up To 40% Off
Your Groceries!
With a Peko Produce Box.
More Details Here

This bright soup is creamy and packed with incredible flavours of roasted carrots. Since it is such a versatile soup, you have the creative freedom to add new flavours. With the winter season coming up, this soup is the perfect addition to your cozy day.


Ingredients: 

  • 2 pounds carrots
  • 3 tbs extra-virgin olive oil
  • ¾ tsp salt
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 4 cups vegetable broth 
  • 2 cups water
  • 1 to 2 tablespoons unsalted butter
  • 1 ½ teaspoons lemon juice
  • Ground black pepper to taste

Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  2. Peel and cut your carrots on the diagonal so each piece is about ½″ thick at the widest part.
  3. Place the carrots on the baking sheet. Add 2 tbs olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
  4. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
  5. Once the carrots are almost done roasting, in a 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.
  6. 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.
  7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes.
  8. 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, working in batches if necessary. 
  9. Add the butter, lemon juice and black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Blend again, and serve.

 

Note: This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.


Source: Cookie and Kate | Creamy Roasted Carrot Soup