Creamy Carrot Microgreen Soup
A light and healthy soup - creamy without any cream!
Ingredients:
2 pounds carrots
3 tablespoons olive oil
¾ teaspoon fine sea salt
1 medium yellow onion
2 cloves garlic
½ teaspoon ground coriander
¼ teaspoon ground cumin
4 cups vegetable broth
2 cups water
1 tablespoon unsalted butter
1 ½ teaspoons lemon juice
Freshly ground black pepper
½ cup fresh microgreens
Preparation:
Place carrots cut to about ½″ thick at the widest part on baking sheet.
Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
Roast carrots at 400° until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.
Once the carrots are almost done roasting, in a soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Add the garlic, coriander and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water.
Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary.
Add the butter, lemon juice, and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, top with a generous serving of microgreens and serve.
This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.