Spiced Carrot Soup
MAKES 2 QUARTS
Ingredients
- 1 1/2 pounds carrots (peeled and cut into large chunks)
- 1 small fennel bulb (stalk removed, cored, and cut into chunks)
- 1 yellow onion (peeled and quartered)
- 6 cloves garlic (peeled)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/4 cup extra virgin olive oil
- 1 quart vegetable stock
- Kosher salt (to taste)
- Pepper (to taste)
- Red wine vinegar (to taste)
Optional Ingredients
- Plain Greek yogurt
- Dukkah (nut and spice mixture)
Directions
- Preheat oven to 425°F.
- Place carrots, fennel, onion, and garlic on a large, rimmed sheet pan. Sprinkle with coriander and cumin. Drizzle with olive oil. Toss to coat. Roast 45 to 50 minutes until well-browned on edges.
- Transfer roasted vegetables to a blender. Add enough stock to cover. Be careful not to fill blender more than 3/4 full. If necessary, work in batches.
- Blend until smooth. Add remaining stock and blend. To thin even further, add a bit of water. For an extra silky soup, pass through a fine mesh strainer. Keep it rustic by not straining. Season with red wine vinegar, salt, and pepper, to taste.
- Transfer soup to a pot. Bring to a simmer. Serve hot. Add a dollop of yogurt and a sprinkle of dukkah to each bowl.
Cook Tips
This soup freezes well. Store in a sealable freezer bag for flat storage.
Nutrition
- Calories: 120
- Fat: 8.0 g
- Saturated Fat: 1.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 370.0 mg
- Carbohydrates: 14.0 g
- Fiber: 4.0 g
- Added Sugars: 1.0 g
- Sugar: 7.0 g
- Protein: 2.0 g