Roasted Carrot Soup

Posted by Brette in Food

CarrotSoup3I like to roast my carrots in the oven to give this soup a bit of a smoky flavor. Serve with a couple of croutons on top or a few leaves of mint.

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Roasted Carrot Soup
  • 2½ lbs carrots, peeled, cut into 3 inch pieces
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 40 ounces chicken broth
  • 1 tbsp fresh grated ginger
  • salt and pepper to taste
  • pinch of nutmeg
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • 1 tbsp orange juice
  1. Roast the carrots at 375 for 1 hour, until soft and beginning to brown
  2. Cook onion and celery in olive oil in a soup pot over medium high heat until onion is translucent.
  3. Add the ginger, carrots, chicken broth, salt, pepper, nutmeg, cream, butter and orange juice.
  4. Bring to a boil.
  5. Using a hand blender, puree the soup.
  6. Cook another 10-15 minutes on simmer.


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