Carrot Soup

Updated at: Thu, 17 Aug 2023 13:06:04 GMT

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Line a large rimmed baking sheet with parchment paper

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

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.

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.

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

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

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.

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