Roasted Carrot Soup With Avocado Feta And Toasted S

Name: Roasted Carrot Soup With Avocado Feta And Toasted Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 1 pound fresh carrots, peeled and chopped; 3 tablespoons unsalted butter, melted; 1/2 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon ground coriander; 2 tablespoons extra-virgin olive oil; 2 cups chopped yellow onion (about 1 large onion); 4 cups homemade chicken broth; 2 cups carrot juice; 1/2 tablespoon freshly squeezed lemon juice; Topping; 4 tablespoons salted sunflower seeds; 3 tablespoons sesame seeds, toasted; 3 tablespoons poppy seeds; 1 Hass avocado, sliced; crumbled feta

Servings: persons

Soup
1 pound fresh carrots, peeled and chopped
3 tablespoons unsalted butter, melted
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
2 cups chopped yellow onion (about 1 large onion)
4 cups homemade chicken broth
2 cups carrot juice
1/2 tablespoon freshly squeezed lemon juice
Topping
4 tablespoons salted sunflower seeds
3 tablespoons sesame seeds, toasted
3 tablespoons poppy seeds
1 Hass avocado, sliced
crumbled feta

1
Preheat oven to 425. Place chopped carrots in a large bowl and pour the melted butter over them. Stir to be sure the butter coats each piece. Sprinkle in the next 5 ingredients and stir to be sure the spices are evenly distributed.
2
Dump onto a half sheet pan and roast for 30 minutes. Stir once.
3
While the carrots roast, heat olive in a Dutch oven (I use 6.75 quart) over medium heat. Add the onion and saute for 8-10 minutes until soft and translucent.
4
Add the roasted carrots, juice and broth. Cover and bring to a simmer. Simmer for 20 minutes.
5
Add 1/2 tsp salt and lemon juice. Gently reheat and taste for seasonings. Be careful of adding too much salt as the feta and sunflower seeds will also add saltiness.
6
Serve with a sprinkle of the seed mixture, a few slices of avocado and some feta.
7
To toast the sesame seeds, place them in a small dry skillet over medium heat and toast until fragrant (about 5 minutes). When slightly cooled, combine them with the other seeds in a small bowl.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Soup, 1 pound fresh carrots, peeled and chopped, 3 tablespoons unsalted butter, melted, 1/2 teaspoon ground cumin, and more.

Yes, Roasted Carrot Soup With Avocado Feta And Toasted Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Carrot Soup With Avocado Feta And Toasted Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions