Carrot Soup (Cozy and Budget Friendly)

Ingredients

• 1.5 lb / 700g carrots
• 1 white onion
• 4 garlic cloves
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1-2 sprigs fresh rosemary
• 2 tablespoons extra virgin olive oil
• 1 medium potato - chopped
• 4 cups vegetable broth - I've used low sodium
• 2 cups water
• Salt and black pepper to taste

Instructions

1. 1

   Preheat the oven to 400℉ / 200℃. Prepare vegetables by cutting the carrots and onion into chunks (I prefer to leave the skin on the carrots but you can also peel). Then add them to a large baking dish

2. 2

   Add in the garlic cloves (whole with the skins), olive oil, rosemary, paprika and cumin, with a good pinch of salt and pepper. Then toss until coated

3. 3

   Roast in the oven for 25-30 minutes until the carrots have softened - check doneness with a fork

4. 4

   In the meantime, add vegetable broth, 2 cups of water and the chopped potato to a large pot over medium heat. Simmer until the potato has cooked through

5. 5

   If you're making homemade crostini or croutons, make these now

6. 6

   Once the veggies have cooked through and slightly cooled, squeeze the garlic cloves out of their skins, then add them to the soup pot along with all the veggies from the baking dish

7. 7

   Using an immersion blender, blend the soup until lovely and creamy with no chunks - taste for seasoning. If it has thickened too much, slowly add additional water or broth until your desired consistency

8. 8

   Serve up your delicious creamy roasted Carrot Soup with a garnish of chopped parsley, drizzle of olive oil and cracked black pepper and enjoy with the crunchy crostini or croutons