Ingredients

The following ingredients have 4 Servings
  • 2 lbs carrots ((peeled and chopped into 1/2 inch pieces))
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 2 tbsp butter
  • 1 yellow onion ((minced))
  • 2 tsp garlic ((minced))
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 6 cups vegetable broth
  • salt and pepper ((to taste))
  • heavy cream ((Optional, for serving))

Instruction

  • Preheat the oven to 375°F, and line a baking sheet pan with parchment.
  • In a medium sized bowl, add the carrots and olive. Toss to coat the carrots, and pour onto the prepared baking sheet pan. Season with salt and pepper.
  • Bake for 30-40 minutes, or until the carrots are tender when pricked with a fork. Toss the carrots 20 minutes into the roasting process to evenly cook them on all sides.
  • In a large pot, add butter and melt over medium-high heat. Add the diced onion. Cook until tender for about 5 minutes. Add in the garlic, coriander, and cumin. Cook and stir for an additional minute.
  • Add the cooked carrots and vegetable stock. Heat and bring to a simmer for 15 minutes.
  • Carefully transfer the mixture to a blender, or use an immersion blender to blend the ingredients. Blend until smooth and creamy.
  • Season with additional salt and pepper if needed.
  • Drizzle with heavy cream and swirl in before serving! Garnish with chopped parsley and enjoy!