Carrot Soup
Delicious and creamy carrot soup recipe. Roasted carrots, onions, and garlic create a rich soup perfect for any occasion!
Servings: 8 people
Calories: 258kcal
Ingredients
- 2 pounds carrots, peeled, sliced into ½-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1 medium yellow onion, chopped
- 2 teaspoons garlic, minced
- 4 cups (32 ounces / 960 g) chicken broth
- 1 cup (238 g) heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon lemon juice, to taste
- salt and pepper, to taste
- heavy cream, for garnish
- fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Place the carrots on the baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with kosher salt. Toss to coat and arrange carrots in a single layer.
- Bake until fork tender and slightly caramelized, about 35-40 minutes, flipping halfway through.
- To a Dutch oven over medium heat, add the remaining olive oil. Once hot, add onion and cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Add garlic. Cook one more minute.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pot as you go.
- Increase the heat to high and add the roasted carrots. Bring to a boil. Then, reduce the heat to medium-low, and simmer for 15 minutes.
- Turn off the heat. Add the butter and lemon juice. Using an immersion blender, blend until smooth. Season to taste with salt and pepper.
- Serve the soup hot, garnished with freshly chopped parsley and a drizzle of heavy cream.
Nutrition
Serving: 1portion | Calories: 258kcal