The secret to this flavorful soup is all in the roasting of the baby carrots and yellow onions. These roasted vegetables add a base flavor to the soup that is sweet and velvety, and the addition of a touch of ground cumin adds a smoky taste as well. To gild the lily I top this chicken broth-based soup with a dollop of decadent crème fraiche (sour cream would work well too) and a sprinkling of crunchy sliced almonds for a touch of contrasting texture. A lovely warm dish for the colder months, this soup is also nice chilled and served in small glasses as a unique hors d’oeuvre.
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Roasted Carrot Soup with Creme Fraiche & Toasted Almonds
Ingredients:
- 4 cups baby carrots
- 1 small yellow onion, cut into 4 wedges
- Extra virgin olive oil
- Salt and pepper
- 1 teaspoon of ground cumin
- 3 cups low-sodium chicken stock
- ½ cup heavy cream
- Crème fraiche, for serving
- Toasted sliced almonds, for serving
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper; place the baby carrots in a single layer on the baking sheet along with the wedges of onion. Drizzle with 1 Tablespoon of oil and ½ teaspoon of salt and ¼ teaspoon pepper. Roast for 25-30 minutes, or until the carrots are tender.
- Place the roasted veggies in a stockpot . Cover with the chicken stock and puree with an immersion blender until smooth. Add in the cumin, and heat the soup over medium heat and cook until warmed through. Add in the cream and stir to combine. Taste the soup and adjust the seasonings if necessary.
- Garnish with a dollop of crème fraiche and toasted almond slices. Serve warm, or chill and serve cold if desired.
Tagged: almonds, carrot soup, creme fraiche, onion, roasted carrot soup, roasted carrots, sliced almonds, soup, vegetarian
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