Roasted Carrot Soup

Roasted Carrots

Hello again! 

After a nice, long vacation in Maui, Hawaii and after eating ALLLL of the delicious local foods, it's time to get back on track. This means healthy eats for the next few weeks to undo some serious vacation damage 👻! 

After work yesterday, I was looking around for some inspiration for dinner.  I had a whole bag of different colored organic carrots I had bought from Trader Joe's that was hiding in the back of my fridge. How to make a meal out of carrots? Make it into soup- as always. I wanted it to be healthy, minimal, and easy. And delicious! 

Roasting the carrots is an important step. It gives the carrots an extra burst of flavor that otherwise would not be there had I not roasted them. This extra step is so worth it come time to eat!

Roasted Carrot Soup

If you make any of my recipes, let me know! I'd love to hear how it went.

ROASTED CARROT SOUP
Yields: 4-6 servings

INGREDIENTS:
- 1 bag of whole carrots
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 64 ounces of chicken broth
- olive oil
- sesame oil (optional)
- 2 tablespoons of butter
- salt
- pepper
- garlic powder
- onion powder

TO MAKE:
1. Wash your carrots. Chop them into chunks. Place them on a baking sheet and drizzle with sesame oil or olive oil to coat. Sprinkle some salt, pepper, onion powder, and garlic powder over the carrots and toss everything together to coat.
2. Place the carrots in a pre-broiled 450 degree F oven. Roast the carrots for 10-15 minutes. 
3. Remove the carrots from the oven and set aside to cool slightly. In the meantime, drizzle some olive oil and add the butter to the pot. Let the butter melt down then add the onions and cook for 7 minutes. Add the garlic, salt, pepper, onion powder, and garlic powder, and stir everything together to coat. Cook the garlic and onions for an additional 2 minutes.
4. Add in the roasted carrots. Give the pot a big stir then add the chicken broth. Give everything another stir and bring the soup to a boil. Then, let the soup simmer for about 30-45 minutes or until the carrots are fork tender.
5. Once the carrots are cooked through, use an immersion blender to blend the carrots together. Taste the soup and add any seasonings that may be missing. If you feel the soup is too thick/chunky, thin it out with more broth or even water. 
6. This is optional, but I added in 2 large handfuls of parmesan cheese to the soup pot before serving. Delicious and cheesy!
7. Spoon into bowls and serve with bread. Enjoy!