Carrot Soup Recipe

carrot soup

One thing that I love about the cooler weather is soup. I am forever finding new recipes to use.

It’s such a delicious way to get all those servings of vegetables in and use up the abundance of carrots from my garden!!

Roasting vegetable changes their taste – to me, so much better. So I decided to try roasted carrot soup. I couldn’t be more pleased.

Ingredients:

  • 6 cups sliced carrots
  • olive oil, about 1-2 tbsp.
  • kosher salt, 1/2 tsp or so
  • 1 large Spanish onion, chopped
  • 1/2 tsp ground ginger (I would like to use fresh next time, 2 Tbsp grated would do it)
  • 4 cups vegetable or chicken broth (I use low salt so that I can add just how much I want later)
  • pepper to taste

Directions:carrot soup 5

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Toss sliced carrots in olive oil and spread on a cookie sheet, sprinkle liberally with kosher salt; roast for 30-40 minutes, until they begin to brown On the stove top, in a medium to large soup pot, melt 1 Tbsp butter over med/high heat (you could easily use olive oil or coconut oil here); add the sliced onions and cook until they begin to brown; add the ginger and broth; bring to a boil
  3. Once the carrots are done, carefully add the carrots to the broth and onions
  4. Once it’s cool enough (just not boiling hot, warm is still good), blend using and immersion blender or in batches

I love it just like this with a bit of pepper. You could add cream to make it a creamy soup or add a dollop of sour cream when you serve it.

Enjoy eating your veggies ๐Ÿ™‚

Dr. Kerri