Roasted Carrot Soup

roasted carrot soup, photo by Michele, copyright 2005

I'm new to the world of blogging. This is officially my one week anniversary. I will, of course, celebrate the occassion later this evening. This past week I have been shocked to discover the not-so-secret world of the food blogging community. Though my friends may think I'm crazy, I now realize that there are alot of people out there just like me. And suddenly I feel normal again. Ahhh, acceptance is a fine, fine thing. It felt like Christmas when I discovered Is My Blog Burning, which put a call out to interested cooks to make something orange.
So, this recipe has been posted for the Is My Blog Burning project #14, which is being hosted this month at Foodgoat. It's my first time participating, and I couldn't pass up the challenge. And I do like the colour orange.

What do I love more than soup? Easy soup. This one is so ridiculously easy it doesn’t seem like a recipe at all. But when you find a way to make a vegetable stand entirely on it’s own, why mess with it. Roasting the carrots mellows their flavour and brings out their earthy sweetness. They really need very little help after that.

Roasted Carrot Soup

5 large carrots, peeled and washed. Cut into quarters. (as long as the pieces are about the same thickness so they will roast evenly)
1 teaspoon and 1 tablespoon of olive oil
½ of a small to medium onion, chopped
3.5 cups (875ml) vegetable broth (chicken broth would probably work too)

Preheat the oven to 200c (375F). Place the carrots on a baking sheet. Drizzle one teaspoon of olive oil over the carrots and toss to coat. Roast in the oven for about 30 minutes, tossing half way through cooking. The carrots should be slightly browned and very soft when done.

Put 1 tablespoon of olive oil in a pot over medium high heat. Add onion and fry 2-3 minutes until softened. Add carrots and cook for another 2 minutes. Add broth, let simmer for 10-15 minutes.

Transfer the soup to a blender and puree until very smooth. Serve immediately or return to pot and cook a further 5-10 minutes if you wish. Add salt and pepper to taste.