Roasted Carrot Soup

1. 1

   Peel and dice carrots slice the onion into 3-4 pieces, mix with 2-3 tbsp oil, place in single layer on baking sheet and roast for 35-40 minutes at 400 degrees F.

2. 2

   Place roasted carrot and onion in the saucepan; add vegetable stock or chicken stock, turmeric, ginger, salt and cinnamon. Let boil for 10-15 min.

3. 3

   Let slightly cool and then pure.

4. 4

   Place back into saucepan; reheat and adjust seasoning if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.