- 2 lbs Carrots, peeled, cut into 1 cm / ½" pieces
- 2 tbsp Olive oil , extra virgin
- ½ tsp Salt
- 1 tbsp Olive oil , extra virgin
- 1 medium Yellow onion , chopped
- ¼ tsp Salt
- 2 cloves Garlic, minced
- ½ tsp Coriander , ground
- ¼ tsp Cumin , ground
- 4 cups Stock , vegetable
- 2 cups Water
- 2 tbsp Butter
- 1 ½ tsp Lemon juice
- To taste Black pepper , freshly ground
- Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper.
- Place carrots on baking sheet. Add olive oil and salt. Toss carrots until coated and arrange in a single layer. Roast carrots until they’re fork tender, about 30 to 40 minutes, tossing halfway.
- In a Dutch oven or large pot, warm olive oil over medium heat, until shimmering. Add onion and salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Add garlic, coriander and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Add stock and water, while scraping up any browned bits from bottom of pot, using a wooden spoon.
- Add roasted carrots to the pot. Bring mixture to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook to combine flavors, about 15 minutes. Remove pot from heat and allow it to cool for a few minutes.
- Working in batches, transfer the hot soup to a blender. Add butter, lemon juice and black pepper. Blend until smooth and serve.
- This soup will keep well in the refrigerator for several months
- Exercise caution when transferring hot soup to blender
- Add additional butter for a richer variation
- Garlic bread makes a great pairing
- Roasting time will vary depending on the variety of carrot used. (i.e. Heirloom carrots roast quickly)