This refreshing cool soup is a simple way to enjoy all the fibre and sweetness of a carrot on a hot summer day. If your carrots are very fresh, you don't need to worry about peeling them; fresh carrots won't have a tough skin.
- 2 lbs (900 g) carrots, cut in 1-inch (2.5 cm) chunks
- 1 medium onion, cut in 1-inch (2.5 cm) chunks
- 2 cloves garlic, peeled
- 1 tbsp (15 mL) olive oil
- Pinch (approx.) salt
- Pinch (approx.) pepper
- 4 cups (1 L) (approx.) reduced-sodium vegetable broth
- Sour cream for garnish
- Chopped chives, fresh dill or fresh cilantro
1. Place carrots, onion and garlic on a foil-lined baking sheet. Drizzle with oil, then sprinkle with salt and pepper.
2. Roast in 425°F/220°C oven until vegetables are soft all the way through and starting to brown, 45 to 60 minutes. Let cool slightly, about 20 minutes.
3. In blender, in batches, puree vegetables with broth until smooth. Use more broth for a thinner soup. Adjust seasoning to taste. Chill for 30 minutes.
4. Serve garnished with a dollop of sour cream and a sprinkling of chopped herbs.
Tip: Love the heat? For an added kick, add 1 tsp/5 mL curry powder and 1/4 tsp/1 mL cayenne pepper to the puree while in the blender.