Roasted Carrot Soup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6 2/3 cups

Carrots , roughly chopped

2 Tbsp

Olive Oil

2 cups

Chicken Stock

2 cups

Cold Water

2 cloves

Garlic , crushed

to taste

Freshly Ground Black Pepper

1 Tbsp

Sour Cream

Cooking Instructions

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Step 1

In a roasting tin lined with non stick baking paper, put a little bit of Olive Oil (2 Tbsp) . Place your Carrots (6 2/3 cups) in and add some olive oil on top as well. Roast inside a preheated oven 200 degrees C (400 degrees F) for about half an hour.

Step 2

Inside a pot over a high heat, mix together the Chicken Stock (2 cups) , Water (2 cups) , Garlic (2 cloves) , the roasted carrots, and some Freshly Ground Black Pepper (to taste) . Put the lid on until the mix comes to boil.

Step 3

When the mix comes to boil, Turn the temperature down to low and allow it to simmer for five minutes. Using a stick blender, blend your carrots until they are nice and smooth. Put the lid back on and allow it to simmer for another ten minutes.

Step 4

Add the Sour Cream (1 Tbsp) , and serve while hot! Enjoy!