Roasted Carrot Soup

Recipe by Saguaro
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 375°F.
  • Peel and cut carrots into 3 inch pieces.Halve or quarter any larger pieces lengthwise, so they are about the size of an index finger.
  • On a small baking pan, toss carrots with 1 tablespoon of the oil.
  • Roast for 30 minutes and stir.
  • Return to the oven and roast until the carrots are nicely browned, about 30 minutes more. Set aside.
  • In a large saucepan, sauté onion over medium heat with some of the salt for a few minutes.
  • Add ginger, celery, a bit more of the salt and continue cooking for about 5 minutes more.
  • Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer; cover and cook about 45 minutes, or until the carrots are very soft.
  • Puree the soup in small batches in a blender. Adjust seasoning with salt or cayenne if needed.