Roasted Carrot Soup



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


Roasted Carrot Soup



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



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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