Creamy Roasted Carrot Soup

🥘 Ingredients

• black pepper
• butter
  1.5 Tbsp
• carrots
  2 lb
• coriander
  1/2 tsp
• cumin
  1/4 tsp
• garlic
  2 cloves
• lemon juice
  1/2 tbsp
• olive oil
  3 Tbsp
• salt
  3/4 tsp
• vegetable broth
  4 c
• water
  2 c
• yellow onion
  1 medium

🍳 Cookware

• baking sheet
• Dutch oven or soup pot
• wooden spoon or sturdy silicone spatula
• blender

1. 1

   Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
2. 2

   To prepare your carrots , peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).

   carrots: 2 lb
3. 3

   Place the carrots on the baking sheet . Add 2 tablespoons 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.

   olive oil: 3 Tbsp, salt: 3/4 tsp
4. 4

   Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to ⏱️ 40 minutes , tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
5. 5

   Once the carrots are almost done roasting, in a Dutch oven or soup pot , warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the yellow onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to ⏱️ 7 minutes .

   yellow onion: 1 medium
6. 6

   Add the garlic , coriander and cumin (if following a variation, see recipe notes for additions). 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 with a wooden spoon or sturdy silicone spatula .

   garlic: 2 cloves, coriander: 1/2 tsp, cumin: 1/4 tsp, vegetable broth: 4 c, water: 2 c
7. 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 , to give the flavors time to meld.
8. 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. (Do not fill past the maximum fill line or the soup could overflow!)
9. 9

   Add the butter , lemon juice (or lime, if following the Thai variation), 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.

   butter: 1.5 Tbsp, lemon juice: 1/2 tbsp, black pepper
10. 10

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