Ingredients
2 lbs (907 g) fresh carrots, peeled and trimmed
1 1/2 Tablespoons olive oil
Salt and black pepper to taste
2 Tablespoons salted butter
1 1/4 cups yellow onion, diced
1 1/2 Tablespoons garlic, minced
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon table salt
2 Tablespoons white grape juice
4-5 cups chicken broth (or vegetable broth)
2/3 cup heavy cream
Instructions
Preheat oven to 425F (220C).
Wash, trim, and cut carrots into 3-inch chunks; toss with olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender and caramelized at the edges.
In a large pot, melt butter over medium heat; add onions and sauté until translucent.
Stir in garlic, coriander, smoked paprika, and thyme; cook for 1 minute until fragrant.
Deglaze the pot with white grape juice, scraping up any browned bits.
Add the roasted carrots and broth; bring to a simmer for 10 minutes.
Use an immersion blender to process the soup until completely smooth.
Stir in the heavy cream and adjust salt to taste before serving.
Notes
For a vegan version, substitute the chicken broth with vegetable broth, the butter with olive oil, and the heavy cream with full-fat coconut milk. Store leftovers in an airtight container in the refrigerator for up to 5days.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: American