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Lazy Roast Carrot Soup

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What I also like about this soup is that it is relatively free form and foolproof. No real heavy measuring, no watching of...
Lazy Roast Carrot Soup

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What I also like about this soup is that it is relatively free form and foolproof. No real heavy measuring, no watching of a pan or pot, cutting into beans, spending hours nearby, and yet, certainly more sophisticated than puréeing stovetop cooked carrots. It is a quiet roast of a big chopped carrot in the oven, then a quick hot bath with some broth and sautéed onion, garlic, and a nice pinch of spices punches flavor into the soup an it is finished with a squeeze of lemon and whizzed to smooth.

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Ingredients

  • 1/2 Pound carrot, sliced into knobs
  • Sea salt and pepper, to taste
  • 2 Tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • 1/2 medium sweet onion, diced
  • Pinch of cumin
  • Pinch of cayenne
  • Pinch of turmeric
  • Juice of a quarter of a lemon
  • 1 1/2 Cup vegetable broth
  • thick plain yogurt, for garnish
  • toasted pepitas, for garnish

Directions

Toss the carrots with salt, pepper, and a splash of extra-virgin olive oil. Then, arrange the carrots on a foil or parchment lined baking sheet, and roast the carrots in a 425 degrees F oven until tender, about 25 minutes.

 Just before they are done, heat the rest of the oil, and sauté the garlic and onion on medium in a saucepan a few minutes, until fragrant. Add the spices and mix well. Add the carrots and broth. Bring the carrots and broth to a boil, then reduce the heat and let simmer for about 8 minutes. Remove the pan from the heat. Purée the contents of the pan in a food processor until smooth. Add the lemon juice, give it a final stir. Warm if needed, and serve with few pinches of salt, a dollop of yogurt, and some toasted pepitas sprinkled on top.