Creamy Roasted Carrot Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds carrots, peeled, sliced into ½-inch pieces
02 -
3 tablespoons extra-virgin olive oil, divided
03 -
1 teaspoon kosher salt
04 -
1 medium yellow onion, chopped
05 -
2 teaspoons garlic, minced
06 -
4 cups (960 g) chicken broth
07 -
1 cup (238 g) heavy cream
08 -
2 tablespoons unsalted butter
09 -
1 teaspoon lemon juice, to taste
10 -
Salt and pepper, to taste
→ Optional Garnishes
11 -
Heavy cream, for garnish
12 -
Fresh parsley, chopped
# Instructions:
01 -
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 -
Place the carrots on the baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with kosher salt. Toss to coat and arrange carrots in a single layer.
03 -
Bake until fork tender and slightly caramelized, about 35-40 minutes, flipping halfway through.
04 -
To a Dutch oven over medium heat, add the remaining olive oil. Once hot, add onion and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add garlic and cook for one more minute.
05 -
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pot as you go.
06 -
Increase the heat to high and add the roasted carrots. Bring to a boil, then reduce the heat to medium-low, and simmer for 15 minutes.
07 -
Turn off the heat. Add the butter and lemon juice. Using an immersion blender, blend until smooth. Season to taste with salt and pepper.
08 -
Serve the soup hot, garnished with freshly chopped parsley and a drizzle of heavy cream.