I sliced the carrots, put them in a parchment lined baking tray, drizzled olive oil over it and coated it so every one of them had oil. Spread them out in a single layer and bake at 385F till fork tender or very close.
Then in a pot, drizzle olive oil and sautee diced onions till translucent, add minced garlic and ginger and sautee as well for a couple minutes. Then most of the seasoning go in (salt, black pepper, cumin, cayenne pepper, and turmeric.
Add enough water to completely cover the carrots and then add some chicken bouillon. Stir and cook covered on medium heat till the carrots are completely soft. Then put it all in a blender and blend till smooth. Pour it back in the pot and add water if need to get the consistency you want and taste for salt and more seasoning.
2 Comments
The carrot soup is so tasty.
For the recipe:
I sliced the carrots, put them in a parchment lined baking tray, drizzled olive oil over it and coated it so every one of them had oil. Spread them out in a single layer and bake at 385F till fork tender or very close.
Then in a pot, drizzle olive oil and sautee diced onions till translucent, add minced garlic and ginger and sautee as well for a couple minutes. Then most of the seasoning go in (salt, black pepper, cumin, cayenne pepper, and turmeric.
Add enough water to completely cover the carrots and then add some chicken bouillon. Stir and cook covered on medium heat till the carrots are completely soft. Then put it all in a blender and blend till smooth. Pour it back in the pot and add water if need to get the consistency you want and taste for salt and more seasoning.
That soup looks sooo good