Roasted Carrot Soup

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Roasted Carrot Soup
                with Hidden Veggies


What was my inspiration for this ? I have no idea. But I’ve been wanting to make something delicious and wholesome and this met all the marks! This was simple and not hard to make at all. This is a great soup to make if you want to impress someone with your cooking skills and you have absolutely none! Haha. No, kidding. Its that simple and that fancy!  PLUS! You can be sneaky with the vegetables with your kids. Its super creamy, flavorful and a lovely orange hue.


Roasted Carrot Soup
Serves : 2 people ( but easily doubled, tripled)
3-4 Good sized Carrots, cut into 1” pieces
2 Cloves Garlic, whole
½-¼ Small Onion or Shallot ( I used a shallot)
¼ tsp Thyme
Pinch of marjoram
Drizzle of olive oil
Salt and Pepper to taste
1 cup Chicken broth or stock   
1 cup Milk ( Whole or Half and Half)


Toss all the vegetables, herbs, salt and pepper with the olive oil on a cookie sheet. Bake at 350*, 45-60 min, turn veggies at least once while roasting. Bake till the carrots and garlic are easily smashed with a fork. Then place all the veggies in a saucepan with chicken broth, simmer on low heat for 8-10 min. Then pour everything into a blender or food processor and blend until smooth. Once smooth pour back into the pan and add milk. Simmer on very low for 5 min. Then serve.


** To make the soup super smooth and silk. Strain the soup through a fine mesh strainer ( may be lined with cheesecloth too.)


** DO NOT BOIL soup after the milk has been added it will cause the milk to curdle = not looking so good but it will still taste fine.


Enjoy!
tell us how you enjoyed it!

-Bethany :)

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