Roasted carrot soup

If you like carrots, you are going to love this carrot soup recipe! This soup is easy to make and is full of flavour. You may pair it with a nice hearty salad or sandwich. My daughter loves garlic bread, so we decided to serve this soup with some "Pain gratiné à l'ail". I hope you enjoy this recipe as much as we did!

INGREDIENTS

2 pounds carrots

4 tablespoons extra-virgin olive oil, divided

¾ teaspoon fine sea salt, divided, to taste

Black pepper, to taste

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

1/2 tablespoon ginger, graded

½ teaspoon ground coriander

¼ teaspoon ground cumin

1/4 teaspoon oregano

6 cups chicken broth (you can use vegetable broth as well)

1 to 2 tablespoons unsalted butter, to taste

Instructions

1. Peel carrots and then cut them diagonally so each piece is about ½″ thick. Place the carrots in a baking pan, you may use a baking sheet. Add 2 tablespoons of olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings.

2. Preheat the oven to 400 degrees Fahrenheit.

3. Bake carrots for 25-30 minutes.

4. Once the carrots are almost done roasting, in a soup pot, warm the remaining of the olive oil over medium heat.

5. Add the onion and ¼ teaspoon salt. Cook, occasionally stirring until the onion is softened and turning translucent, 5 to 7 minutes.

6. Add the garlic, ginger, oregano, coriander and cumin. Cook until fragrant while constantly stirring for 30 seconds.

7. Pour in the broth.

8. Add the roasted carrots to the pot when they are out of the oven.

9. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer.

10. Cook for 15 minutes and then remove the soup from the stove.

11. Allow soup to cool a little and then blend using a blender (I used the hand-held).

12. Add butter and black pepper in the soup and enjoy!

This soup keeps well in the refrigerator, covered, for about three days, or for several months in the freezer.