Roasted Carrot Soup
A vegetable soup that will surprise you with its incredible flavor, creamy smooth texture and delicious toppings.
Ingredients
- 2 pounds carrots
- Olive oil
- Sea Salt
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon cumin
- 1 tablespoon chili paste see notes or 1/2 -1 tsp crushed red pepper (optional)
- 6 cups beef or chicken broth
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 can coconut cream/milk or 2 cups heavy cream
- 2 tablespoons butter
- Juice of 1/2 lemon plus more for garnish
- 1 cup cooked ham diced
- Chopped fresh cilantro
- Freshly cracked pepper
Instructions
- Peel 2 pounds of carrots and trim the ends. Cut into 1 to 2 inch pieces on a diagonal. Place on a parchment lined cookie sheet. Drizzle olive oil and a pinch of salt over carrots. Toss with hands.
- Roast in a 400 degree oven for 30-40 minutes, stirring halfway.
- With 15 minutes left to go on carrots, heat up a dutch oven or large pot on medium heat. Saute up the onions in olive oil. After 5-7 minutes or until translucent, add in the garlic, cumin, chili paste, salt and pepper. Cook and stir for one minute.
- Add broth. Bring to a low boil.
- Remove carrots from the oven and add to the broth.
- Cover and simmer for 15-20 minutes.
- Remove from heat and transfer to blender. Add in the cream.
- Blend on high for one to two minutes. I recommend letting the soup cool just a bit before doing this.
- Once smooth, transfer soup back of the dutch oven. Add in the juice of 1/2 a lemon and a tablespoon of butter.
- In a small saucepan, melt a tablespoon of butter. Once hot add in the ham pieces. Saute for several minutes or until browned and crispy. Remove from the pan onto a paper towel.
- Garnish with crispy ham, fresh cilantro, and extra chili oil for heat.