Roasted Carrot Soup
April 9, 2009
I can take no credit for this soup, it is the genius of chef/author Angela Tunner – you may think it looks simple, but you haven’t tried it yet. It turned my carrot hating husband into a believer. Try it. You will see.
- Roasted Carrot Soup
Ingredients
10 carrots
1 entire Tetra pak of chicken broth (size??)
Pepper to taste
1 tablespoon Olive or vegetable oil
1 teaspoon minced garlic (optional)
Method
1. Cut up carrots into slices discarding the ends. Leave aside.
2. Heat up saucepan. Add in oil and garlic if desired. Add in carrots and toss in to lightly brown them alternatively you can roast them in a pan in the oven. * this step is very important because it changes the flavor of the carrots.
3. Add in entire Tetra pak of chicken broth and bring to a boil. Continue to boil until carrots are softened or about 20 minutes or more. Test carrots using a knife to test for doneness.
4. Take off the heat and blend using an immersion blender until carrots are completely pureed.
5. Garnish with chopped parsley and/or a dollop of sour cream. Serve and enjoy!
PS: Vegitarians out there can do vegtable broth instead of chicken.
