Roasted Carrot Soup


Olive Oil

Salt  Pepper






Cumin Smoked Paprika Cayenne Pepper

Vegetable Broth

Preheat the oven to 425 degrees F.

In a large bowl, stir together the olive oil, cumin, smoked paprika, cayenne pepper, salt and pepper.

Stir in the carrots, onions and garlic, coating them in the olive oil-spice mixture.

Arrange the carrots, onions and garlic in a single layer on a sheet pan.

Roast for 35-40 minutes until the carrots and onions are browned and caramelized, flipping them over halfway through roasting.

Put the carrots and onions into blender with the veggie broth, water and grated cheddar. Also squeeze the garlic cloves out of their skins.

Puree the soup until smooth. Warm it on the stove or in the microwave as needed.

Divide the soup into bowls and sprinkle with black pepper and chopped parsley.

Roasted Carrot Soup