Roasted Carrot Soup

• 
• 
• 

This Roasted Carrot Soup is smooth, comforting, and full of natural sweetness from oven-roasted carrots, onion, and garlic. Warm spices like cumin and coriander add depth, while fresh ginger brings a subtle brightness. Finished with shaved Cello Parmesan and fresh herbs, it’s an easy, nourishing soup perfect for cooler days.

2 to 3

15

Directions

1. Preheat the oven at 400F. Peel the carrots, cut them into large pieces along with onion and garlic. Slightly toast coriander and cumin seeds, grind it with mortar and pestle. Season with veggies with salt and pepper, drizzle with olive oil and add the cumin and coriander. 
2. Roast for about 30 minutes. 
3. Blend veggies with vegetable broth until silky, transfer to a pot and preheat over medium heat. 
4. Serve soup with Cello parmesan and fresh herbs.