Lazy Roast Carrot Soup

Lazy Roast Carrot Soup
4 from 1 ratings
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.For more great recipes like this one, visit Salvegging.
Lazy Roast Carrot Soup
  • 1/2 pound carrot, sliced into knobs
  • sea salt and pepper, to taste
  • 2 tablespoon 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
  1. 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.
  2. 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.