Soups are not just a winter staple, they’re equally as amazing during the warmer months. This carrot soup is creamy and packed with flavor, but it doesn’t actually contain cream. Pair it with a salad or sandwich for a hearty, healthy meal.
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon fine sea salt, divided, to taste
- 1 medium yellow onion, chopped
- 2 cloves garlic, 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
- 1 1/2 teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper.
- Peel and cut your carrots on the diagonal so each piece is about 1/2 inch thick at the widest part.
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they’re caramelized on the edges and can be easily pierced with a fork, 25 to 40 minutes, tossing halfway.
- When the carrots are done roasting, in a Dutch oven or soup pot, warm remaining olive oil over medium heat until shimmering. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes.
- Add garlic, coriander, and cumin and cook until fragrant, stirring constantly, about 30 seconds to 1 minute.
- Pour in vegetable broth and water, while scraping up bits on the bottom with a wooden spoon.
- Add roasted carrots to pot. Bring mixture to a boil over high heat, reducing the heat to maintain a simmer. Cook for 15 minutes.
- When the soup is done cooking, remove the pot from heat and let it cool for a few minutes. Then transfer the soup to a blender.
- Add butter, lemon juice, and black pepper. Blend until smooth and add additional salt and pepper to taste. Add another teaspoon of butter if you want a richer soup or more lemon juice if you want more zing. Blend again and serve.