Roasted Carrot Soup

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Peel and cut carrots into 3 inch pieces.Halve or quarter any larger pieces lengthwise, so they are about the size of an index finger.

3. 3

   On a small baking pan, toss carrots with 1 tablespoon of the oil.

4. 4

   Roast for 30 minutes and stir.

5. 5

   Return to the oven and roast until the carrots are nicely browned, about 30 minutes more. Set aside.

6. 6

   In a large saucepan, saute onion over medium heat with some of the salt for a few minutes.

7. 7

   Add ginger, celery, a bit more of the salt and continue cooking for about 5 minutes more.

8. 8

   Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer; cover and cook about 45 minutes, or until the carrots are very soft.

9. 9

   Puree the soup in small batches in a blender. Adjust seasoning with salt or cayenne if needed.

* Per serving · 4 servings · Values may vary.

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