Roasted Carrot Soup
Yields 1 Quart
- 1 lb. carrots, peeled and cut into 3-inch lengths
- 1 Tbs. Spice Society Avocado Oil
- 1 Tbs. unsalted butter
- 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
- 1 large rib celery, cut into medium dice (to yield about 1/2 cup)
- 1 Tbs. Spice society Roasted Cumin
- 2 cups homemade chicken broth
- 1 tsp. kosher salt
- 1/8 tsp. ground white pepper
- Chopped fresh chives or chervil for garnish (optional)
- Heat the oven to 375°F.
- Put the carrots in a medium baking dish (11×7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with Spice Society Avocado Oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.
- Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and Spice Society Roasted Cumin and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely).
- Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.