Roasted Carrot Soup

  • Serves
  • Maintenance
8 large carrots washed and peeled 4 cups of broth (vegetable or chicken) 4 tablespoons olive oil salt, pepper and herbs to taste pinch of ground cayenne pepper
Step 1: Preheat oven. Spread carrots on a baking sheet with 2 tablespoons of olive oil, making sure that each carrot is well coated. Roast for 30-45 minutes, until the carrots have brown edges and have released their juices. Step 2 :Remove carrots from oven and put into blender with the broth (make sure not to over-fill blender). Puree the soup, and pour into a saucepan. Step 3: Heat the soup, add some salt and pepper, any herbs, and the cayenne. Serve with an herb garnish and a drizzle of olive oil. Source: Elizabeth Stark.