ROASTED CARROT AND CUMIN SOUP

ROASTED CARROT AND CUMIN SOUP image

Number Of Ingredients 10

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Roasted Carrots:
3 pounds baby carrots, green tops tripped, or full-sized carrots, cut into sticks
6 tablespoons extra virgin olive oil
4 teaspoons cumin seeds (you can also use ground cumin)
Salt and freshly ground black pepper
Soup:
1 cup chopped onions
2 teaspoons ground coriander
olive oil
2.5+ cups chicken stock,

Steps:

Roasted carrots: Heat the oven to 425 degrees F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature. Soup: Sauté 1 cup chopped onions and 2 teaspoons ground coriander in olive oil until the onions begin to soften. Add 2.5 cups chicken stock, and the roasted carrots. Bring to a boil then reduce to a simmer for about 5 minutes. Turn off the heat and use a blender or food processor to puree the soup until smooth. Thin with more chicken stock if the soup is too thick. Taste and adjust the seasoning