This comforting soup is the perfect recipe during times of abundant carrot harvest or when you just happen to pick up a 10 pound bag of carrots at Costco. The flavor is pleasantly savory with just a hint of spice and a note of brightness from the lemon and ginger. I usually make a double batch, since it freezes and reheats beautifully.
Ingredients (serves 4)
4 large carrots (about 1 pound)
1 medium onion
3-4 cloves garlic
2 tbsp vegetable oil
1 tbsp butter
1 cup chopped celery
1/3 cup dried tomatoes (or substitute 1 large fresh tomato)
4 cups (1 qt) vegetable or chicken broth
1/2 lemon zested and juiced
1/4 tsp fresh grated ginger
Paprika, coriander, dill seed (optional)
Preheat oven to 400 degrees F. Line a baking sheet with aluminum or reusable foil. Chop carrots in half, then slice them lengthwise into fourths or sixths. Chop the peeled onion into roughly 6-8 wedges and peel the garlic. Arrange onion, garlic, and carrots on the baking sheet. Drizzle with the oil and sprinkle with salt. Bake for 15 minutes. Then turn the veggies to prevent burning and return to the oven for another 15 minutes.
Chop celery, then add juice and zest of 1/2 lemon, 1/4 tsp freshly grated ginger, and a sprinkle of cayenne pepper to the mix.
In a large pot, melt 1 tbsp of butter. add the celery mixture and sauté for a minute. Add the roasted carrots, onion, and garlic to the pot and cover with 4 cups of broth. Simmer everything for 30 minutes. Use an immersion blender to puree the soup to desired smoothness. (If you don’t have an immersion blender, you can also use a regular blender and do this in batches. Make sure not to overfill the blender!). Adjust the saltiness of the soup and season to taste with paprika, coriander, and dill seed (optional).