Rainbow Carrot Soup
A creamy roasted carrot soup with onion, cumin, and broth.
Prep: 15 minCook: 40 minServes: 6
Ingredients
1 lb rainbow carrots, peeled and chopped
1 onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 tbsp olive oil
1 tsp cumin
Salt and pepper
Sour cream for garnish
Instructions
1. Heat the oven to 400F.
2. Roast the carrots with olive oil for 25 minutes.
3. Cook the onion and garlic in a soup pot until soft.
4. Add the roasted carrots, broth, and cumin.
5. Simmer 10 minutes, then blend until smooth.
6. Season and serve.
Tips
Windridge original. Roasting the carrots first gives the soup much better depth and sweetness.