Creamy Roasted Carrot Soup

Big Guy was triumphant with his heirloom carrots fresh from @carondeletgarden. The only issue was how quickly the carrots began to soften. @carondeletkitchen to the rescue.

I did research and found a recipe for creamy roasted carrot soup. I admit this was new to me, but I would rather try to use the carrots than throw them away from lack of effort.

I started by prepping the carrots, tossing them in olive oil with salt and pepper, then roasting them for half an hour. While the carrots were in the oven, I diced an onion and sauteed it in olive oil with garlic, cumin, and coriander. The recipe called next for four cups of vegetable broth and two cups of water. I deviated from these ingredients and used chicken stock as I was looking for depth of flavor.

Once I finished roasting the carrots, I added them to the pot. After simmering for fifteen minutes, I slowly added the broth to my @cuisnart to puree the ingredients into a smooth soup with the final addition of butter and lemon juice.

It was an outstanding soup which got Big Guy thinking about planting one more crop of carrots before Fall. I call that a winner!