Creamy Roasted Carrot Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
2 pounds carrots, peeled and sliced into 1⁄2-inch pieces
02 -
1 medium yellow onion, chopped
03 -
2 teaspoons minced garlic
→ Liquids & Dairy
04 -
4 cups (32 ounces) chicken broth
05 -
1 cup heavy cream, plus extra for garnish
06 -
3 tablespoons extra-virgin olive oil
07 -
2 tablespoons unsalted butter
→ Seasonings & Garnish
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1 teaspoon lemon juice
10 -
Fresh black pepper to taste
11 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
02 -
Spread carrots on the prepared baking sheet, drizzle with 2 tablespoons olive oil and sprinkle with kosher salt. Toss to coat evenly and arrange in a single layer. Roast for 35-40 minutes, flipping halfway through, until fork-tender and slightly caramelized.
03 -
In a Dutch oven over medium heat, heat remaining olive oil. Add onion and cook for 5-7 minutes until softened. Add garlic and cook for one additional minute.
04 -
Add chicken broth and heavy cream to the pot, scraping up any browned bits. Add roasted carrots, bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
05 -
Turn off heat, add butter and lemon juice. Using an immersion blender, blend until completely smooth. Season with salt and pepper to taste.
06 -
Ladle hot soup into bowls and garnish with a drizzle of heavy cream and chopped fresh parsley.
# Notes:
01 -
Can be stored in an airtight container in the refrigerator for up to 5 days
02 -
Soup can be frozen for up to 3 months without the cream garnish