Creamy Roasted Carrot Soup
Before cooking
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Steps as written in the recipe card.
10 stepsTiming varies by step
Ingredient prep checklist
- Extra Virgin Olive Oil: 3 tablespoons extra-virgin olive oil, divided
- Sea Salt: 3/4 teaspoon fine sea salt, divided, to taste
- Yellow Onion: 1 medium yellow onion, chopped
- Garlic: 2 cloves garlic, pressed or minced
- Unsalted Butter: 1 to 2 tablespoons unsalted butter, to taste
- Lemon Juice: 1 1/2 teaspoons lemon juice, to taste
- Black Pepper: Freshly ground black pepper, to taste
Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
References
Full ingredient reference
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil, divided
divided
- 3/4 teaspoon fine sea salt, divided, to taste
divided, to taste
- 1 medium yellow onion, chopped
chopped
- 2 cloves garlic, pressed or minced
pressed or minced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 4 cups vegetable broth (or water)
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
to taste
- 1 1/2 teaspoons lemon juice, to taste
to taste
- Freshly ground black pepper, to taste
to taste