Roasted Carrot and Garlic Soup

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READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb carrot, peeled and cut into 2 inch pieces (extra large pieces can be split in half)
  • 1
    head garlic, cloves separated and peeled
  • salt and pepper
  • 4
    tablespoons butter
  • 12
    medium onion, thinly sliced
  • 1
    small leek, cleaned and thinly sliced (white and very light green parts only)
  • 1
    celery rib, finely chopped
  • 4
    cups vegetable stock, divided use
  • 13
  • sour cream, creme fraiche, plain yogurt or unsweetened whipped cream (to garnish)
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DIRECTIONS

  • Heat oven to 350 degrees.
  • Arrange the carrots and garlic on a foil lined rimmed baking sheet sprayed with Pam. Drizzle with olive oil and season with salt and pepper. Roast 40 minutes or until vegetables are softened and browned.
  • In a large saucepan, melt butter over medium heat. Add the onion, leek and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the roasted carrots and garlic to the pot and cook, stirring, for 1 to 2 minutes.
  • Then pour in 2 cups of the vegetable stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Add the heavy cream.
  • Working in batches in a traditional blender or using an immersion blender, puree until smooth and velvety, adding the remaining stock as needed to create desired texture. (I used all the broth.).
  • Return to heat and cook just until heated through. Serve garnished with a dollop of sour cream, creme fraiche, yogurt or whipped cream.
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