Roasting the carrots and onions until they are caramelized and slightly blackened brings out their sweet earthiness. The lemon juice brightens and balances. I feel better already.
Roasted Carrot Soup
8 medium carrots (about 1 1/2 lb), cut into 1 inch pieces
2 red onions, quartered
8 garlic cloves
salt and pepper
3 1/2 cups water or vegetable stock
juice of 1/2 a lemon
- Preheat the oven to 400.
- Place carrots on one baking sheet (lined with parchment for easier clean up, if you like) and the onions and garlic on another. Toss vegetables with olive oil, season liberally with salt and pepper and roast until they are soft and slightly blackened, about 30 minutes.
- Meanwhile, in a large pot, boil the water or stock. Add the cooked vegetables and puree with a hand blender until smooth, adding more hot liquid for a thinner soup. Alternatively, puree in batches in a blender or food processor.
- Stir in the lemon juice, add salt to taste and simmer for 10-15 minutes.