Roasted Carrot and Zucchini Soup
A comforting, nutritious soup packed with flavor. Roasting the vegetables brings out their natural sweetness and adds depth of flavor.
Ingredients
- 6 medium carrots roughly chopped
- 2 medium zucchini cut into chunks
- 1 medium onion quartered
- 4 garlic cloves peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup heavy cream optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the chopped carrots, zucchini, onion, and garlic with olive oil on the prepared baking sheet. Season with salt and pepper.
- Roast the vegetables for 25-30 minutes, stirring halfway through, until they're tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot and add the broth, thyme, and cumin.
- Bring to a simmer and cook for 10 minutes to let the flavors meld.
- Using an immersion blender (or transferring to a regular blender in batches), blend until smooth.
- Stir in the cream if using, and adjust seasoning to taste.
- Serve hot, garnished with a drizzle of cream and fresh thyme if desired.