GLAZED CARROT SOUP
Carrots are roasted, then tossed in a buttery brown sugar + cumin glaze. Blend it together with roasted garlic, some carrot juice, and a touch of cream.
Servings: 4| Total Time : 1 hour
Glazed Carrot Soup
Yield: 4
Prep time: 20 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 Hour
Ingredients
- 1.5 lb whole carrots, peeled
- 5 garlic cloves, skin on
- 3 tbsp olive oil (divided)
- ~1 tsp cumin powder
- 1-2 tsp brown sugar (adjust depending on how sweet your carrots naturally are)
- 1 tbsp butter
- 2 cups carrot juice, pure and unsweetened
- 2 tbsp heavy cream
- Salt to taste
Instructions
- Heat oven to 375F
- Chop carrots into 1 inch pieces and add them to a sheet tray along with your garlic. Drizzle over 2 tbsp olive oil. Roast for 30 minutes, flipping halfway through. The carrots should be fork tender when you remove them. Once cool, remove the garlic from the skins
- In a heavy bottomed pot, heat 1 tbsp butter and 1 tbsp olive oil over medium low heat. (it’s very important that your fat isn’t too hot or else the brown sugar will burn!)
- Once the butter starts to slightly foam, add the cumin and brown sugar. Cook, stirring very often, for 1 minute.
- Add the carrots and garlic. Mix well and cook, stirring occasionally, for 5 minutes. Then, turn off the heat.
- Once cooled slightly, add the carrot mixture to a blender with 2 cups carrot juice and tbsp heavy cream. Add more carrot juice if needed.
- Add the soup back to your pot and heat right before serving. Add more heavy cream if you want it creamier.