Creamy Roasted Carrot Soup

Ingredients

• 2 pounds Carrots (Peeled and sliced diagonally into ½-inch thick pieces)
• 3 tablespoons Extra-Virgin Olive Oil (Divided; 2 tablespoons for roasting, 1 tablespoon for sautéing)
• ¾ teaspoon Fine Sea Salt (Divided; ½ teaspoon for roasting, ¼ teaspoon for sautéing onion, plus more to taste)
• 1 medium Yellow Onion (Chopped)
• 2 cloves Garlic (Pressed or minced)
• ½ teaspoon Ground Coriander
• ¼ teaspoon Ground Cumin
• 4 cups Vegetable Broth (Or water for a lighter soup)
• 2 cups Water
• 1 to 2 tablespoons Unsalted Butter (To taste, or substitute 1 tablespoon olive oil or ¼ cup cashew cream (soaked cashews blended))
• 1 ½ teaspoons Lemon Juice (To taste; substitute lime juice for Thai-inspired variation)
• To taste Freshly Ground Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Prepare the carrots: Peel the carrots and slice them diagonally into ½-inch thick pieces to promote even roasting and caramelization.
3. Roast the carrots: Place the sliced carrots on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of fine sea salt. Toss to coat evenly, then spread in a single layer.
4. Roast for 25 to 40 minutes, tossing halfway through. Roast until the carrots are tender and caramelized, easily pierced with a fork. Smaller or heirloom varieties may be done in as little as 25 minutes. Check for doneness at 25 minutes to prevent burning.
5. Sauté aromatics: While the carrots roast, heat the remaining 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium heat until shimmering. Add the chopped onion and ¼ teaspoon of salt.
6. Cook the onion, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
7. Add garlic and spices: Add the pressed or minced garlic, ground coriander, and ground cumin to the pot. If making a variation (Carrot Ginger, Curried Carrot, Thai Curried Carrot), add the appropriate spices/paste at this time, referencing the notes for specific amounts.
8. Cook the garlic and spices, stirring constantly, until fragrant, about 30 seconds to 1 minute. Be cautious not to burn the garlic.
9. Add broth and water: Pour in the vegetable broth (or water) and the water. Scrape up any browned bits from the bottom of the pot to deglaze and add depth of flavor.
10. Simmer: Once the roasted carrots are ready, add them to the pot with the broth mixture. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 15 minutes to allow the flavors to meld.
11. Blend the soup: Remove the pot from the heat and let cool slightly. Carefully transfer the soup to a blender in batches to avoid overfilling. Do not fill past the maximum fill line of your blender. Secure the lid tightly. If using a regular blender, vent the lid slightly to allow steam to escape.
12. Blend until completely smooth and creamy.
13. Finish and serve: Return the blended soup to the pot (if necessary to keep warm). Stir in the butter (or olive oil/cashew cream) and lemon juice (or lime juice if making Thai version). Season with freshly ground black pepper. Taste and adjust seasonings as needed, adding more salt, pepper, lemon juice, or richness (butter/oil/cashew cream) to achieve the desired flavor.
14. Serve hot and garnish as desired. Chopped cilantro and roasted peanuts are great for the Thai curried carrot soup. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.