Name: Roasted Carrot Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 pounds carrots, peeled and cut into 1″ pieces; 3 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, pressed or minced; 5 cups chicken or vegetable stock (or water); 2 tablespoons unsalted butter (optional); ¾ teaspoon fine sea salt, divided; 1½ teaspoons lemon juice, to taste; Freshly ground black pepper, to taste

Description

This creamy Roasted Carrot Soup recipe is delicious, simple, cozy, and full of flavor & nutrition. Roasted carrots blend with garlic, onion, and a splash of lemon for a nourishing, velvety soup that’s perfect for any season.

Ingredients

Units

2 pounds carrots, peeled and cut into 1" pieces
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
5 cups chicken or vegetable stock (or water)
2 tablespoons unsalted butter (optional)
3/4 teaspoon fine sea salt, divided
1 1/2 teaspoons lemon juice, to taste
Freshly ground black pepper, to taste

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Instructions

Preheat oven to 400°F. Roast cut carrots with 2 tbsp olive oil, ½ tsp salt, and pepper for 30–40 minutes.
In a pot, sauté onion in 1 tbsp olive oil with a pinch of salt until soft. Add garlic and cook 30 seconds.
Add roasted carrots and stock. Simmer for 10–15 minutes.
Blend with butter, lemon juice, and additional seasoning until smooth.
Taste and adjust. Serve warm.

Notes

Storage: Refrigerate any leftover roasted carrot soup in an airtight container for up to 4 days.