Roasted Carrot Soup
A velvety carrot soup made with simple ingredients and big flavor. Smooth, comforting, and perfect for an easy lunch or dinner.
Ingredients
- 2 pounds carrots, peeled and sliced into ½-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups (32 ounces / 960 grams) chicken broth
- 1 cup (238 grams) heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon lemon juice, to taste
- salt and pepper, to taste
- Heavy cream, for garnish (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl combine carrots,2 tablespoons of olive oil, and salt. Toss to coat evenly, then spread the carrots out in a single layer o the prepared baking sheet.
- Roast the carrots for 35 to 40 minutes, flipping halfway through, until they are fork-tender and lightly caramelized.
- In a Dutch oven over medium heat, add the remaining one tablespoon of olive oil. Once hot, add the chopped onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
- Add the minced garlic and cook for one more minute, stirring constantly.
- Pour in the chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Increase the heat to high and add the roasted carrots. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
- Turn off the heat. Add the unsalted butter and lemon juice. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. (You can use a countertop blender if you don't have an immersion blender, just be very careful as the liquid will be hot).
- Season to taste with salt and pepper.
- Ladle the soup into bowls and serve hot. Garnish with a drizzle of heavy cream and a sprinkle of chopped fresh parsley, if desired.