Roasted Carrot and Cumin Soup

March  1, 2011
0 Ratings
  • Serves 2 large bowls, 4 small ones
Author Notes

This recipe was born of an overabundance of baby carrots, left over after a pitiful attempt to healthify a party spread. Roasting the carrots and using carrot juice make this an intensely flavored soup. I actually prefer canned 100% carrot juice or the kind that comes in tetrapack boxes from the juice aisle at the store to the refrigerated variety, which I find a bit sweet and expensive. If you can’t find any of these, low-sodium vegetable stock will work. You can, of course, use an equal weight of peeled whole carrots cut into chunks.

Scatter a little chopped fresh cilantro over the soup if you’d like to add a dash of color. This is particularly good accompanied by toast slathered with cream cheese.


What You'll Need
  • 16 ounces bag baby carrots
  • 1 large shallot, cut into wedges
  • 1 tablespoon olive oil
  • 2 3/4 cups 100% carrot juice
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons kosher salt (or to taste)
  1. Preheat the oven to 400 degrees.
  2. Toss the carrots and the shallot in the olive oil and spread in one layer in a rimmed baking sheet. Roast for 45 minutes to one hour, until the carrots are soft, wrinkled and browned in places and the shallot is lightly browned.
  3. Transfer the carrots and shallots to a blender, and add half of the carrot juice, the spices and the salt. Puree until smooth, scraping down the sides of the carafe if needed. Add the remaining juice and puree until smooth and combined.
  4. Pour the contents into a saucepan and heat over medium heat until warmed through.
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