Roasted carrot and cumin soup
Roast
Roasting
This recipe was born of an overabundance of baby carrots, left over after a pitiful attempt to healthify a party spread. Roasting the carrots and using carrot juice make this an intensely flavored soup. I actually prefer canned 100% carrot juice or the kind that comes in tetrapack boxes from the juice aisle at the store to the refrigerated variety, which I find a bit sweet and expensive. If you can’t find any of these, low-sodium vegetable stock will work. You can, of course, use an equal weight of peeled whole carrots cut into chunks. <br /> <br />Scatter a little chopped fresh cilantro over the soup if you’d like to add a dash of color. This is particularly good accompanied by toast slathered with cream cheese. <br /> <br /> <br /> <br />
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