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Writer's pictureChef John Politte

Roasted Carrot Soup

Updated: 4 days ago


Roasted Carrot Soup

Roasted carrot soup is a creamy, earthy soup made from tender roasted carrots blended with vegetable and chicken broth and a touch of spices. It is finished with a chili oil drizzle and a cream dollop for added richness.


Roasted Carrot Soup

Ingredients

  • 3 cups baby carrots

  • 1 russet potato, medium dice

  • 5 cloves garlic, peeled and slightly smashed

  • 2 Tablespoons olive oil

  • 1 Tablespoon thyme

  • 1 Tablespoon fennel seeds

  • 1 Tablespoon chili powder

  • 1 teaspoon cumin

  • 5 cups chicken stock

  • Juice from 1 orange

  • Salt and pepper to taste

Method

  1. Preheat oven to 425

  2. In a large bowl, mix the carrots, fennel seeds, potato, garlic, olive oil, salt and pepper, thyme, chili powder, and cumin

  3. Spread the mixture out on a large sheet pan and roast for 45 minutes

  4. Add the roasted vegetables and the chicken stock to a large Dutch oven or pot. Bring to a boil

  5. Puree in a blender or use an immersion blender to puree smooth

  6. Add the orange juice and more salt and pepper. Simmer for 20 minutes, continuing to stir




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Guest
Oct 26

There is fennel listed in the instructions but not the ingredients.

How much fennel?

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