Roasted Carrot Soup
2015-09-15 19:38:13
Yield: approximately 8 cups
Ingredients
- 2 pounds carrots, peeled and coarsely chopped
- 1 medium yellow onion, quartered
- 4 cloves garlic, crushed
- 6 sprigs fresh thyme
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 2 quarts vegetable broth, divided
- 3⁄4 teaspoon ground coriander
- 1⁄2 teaspoon curry powder
- 1⁄4 cup heavy whipping cream
- Garnish: fresh cilantro leaves
Instructions
- Preheat oven to 425°.
- On a rimmed baking sheet, place carrot, onion, garlic, and thyme. Drizzle evenly with olive oil; sprinkle with salt and pepper.
- Bake until vegetables are tender and begin to brown, approximately 30 minutes. Discard thyme. In the container of a blender, place vegetables. Add 1 quart broth; purée until very smooth.
- In a large Dutch oven, place vegetable purée. Add remaining 1 quart broth, coriander, and curry. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes, stirring occasionally. Remove from heat; stir in cream just before serving. Garnish with cilantro, if desired.
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