Carrot Soup, Roasted

By Snowy0wl

Ingredients

• Roasted Carrot Soup
• Serves about 4
• 8 medium carrots, peeled and sliced
• 1 medium red onion, chopped
• vegetable oil
• salt
• 5-6 garlic cloves
• 2 pears, peeled, cored, and sliced
• 2 T. rice vinegar (apple cider vinegar would also work)
• 1 sprig rosemary
• 1 quart low-sodium chicken or vegetable broth
• juice of 1 lemon

Details

Servings 1
Adapted from mostlysoup.wordpress.com

Preparation

Step 1

How to Blender Puree Hot Soup

1. Preheat oven to 450 degrees. While the oven is heating up, peel and slice the carrots and chop the onions. Pile these on a baking sheet (ideally the type with a rim) lined with a Silpat (if you have one), or parchment paper (to prevent sticking). Spread out the veggies and then drizzle with about a teaspoon of oil and sprinkle with salt. Pop this in the oven. Set your timer for 25 minutes.

2. Add the garlic and pears to the baking sheet in the oven as you prepare them. Stir everything periodically.

3. Add another tsp. oil to a large (at least 4-5 quart) saucepan over medium-low heat. Add the veggies when they’re done (should be slightly browned and well softened). Cook the veggies 3-5 minutes, and then stir in the vinegar and add the rosemary. Cook about 1 minute. Add the broth and bring to a boil over medium-high heat; cover, reduce heat to medium-low, and simmer about 5 minutes. Remove the rosemary.

Puree the mixture in a blender

(or with an immersion blender). Return to clean saucepan, stir in the lemon juice, and warm over medium-low heat.

Quite good with French bread — would also be yum with a dark bread too (I love pumpernickel). Enjoy!