Roasted Carrot Soup

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 200° C. Place 1 medium red bell pepper, cut into medium sizes, 3 large shallots, cut into large pieces pieces, one piece ginger, peeled, halved, and carrots, peeled, cut into smaller pieces, on a rimmed baking sheet. Drizzle 60ml extra-virgin olive oil over, sprinkle with ½ tsp. ground cumin, and season with kosher salt. Toss to coat and roast until tender and charred in spots, 35–45 minutes.

Step 2

Transfer roasted vegetables to a blender. Add the low-sodium chicken broth and the heavy cream and season with freshly ground black pepper. Blend on low until puréed, then increase speed to medium-high and blend until smooth. If soup is too thick, thin with up to a bit of water. Taste soup and season with more kosher salt if needed.

Step 3

Ladle soup into bowls. Drizzle with extra-virgin olive oil, season with black pepper, and top with crispy shallot (optional)