Roasted Carrot Soup

IMG_0482

 

Great simple soup during the week. I had lots of leftover carrots and soups are the best for using extra veggies.

 

Roasted Carrot Soup

 

Ingredients:

4 carrots, sliced in strips

½ onion, sliced

2 Tbs. olive oil

1 tsp. Turmeric

1 tsp. cumin

1 Tbs. curry

1 cup chicken broth

sage leaves

heavy cream

 

Directions:

Heat oven to 450 degrees. Mix carrots, onions, oil, turmeric, and cumin and place on baking sheet. Roast for about 30 minutes till carrots are soft. Put carrots in pot add curry and chicken broth and bring to a boil then simmer for 10 minutes. With an hand blender blend till smooth. Garnish with sage and heavy cream.

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