Roasted Carrot Soup | It's Only Food w/ Chef John Politte

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious.

Preheat the oven to 425°F (218°C).

In a bowl, combine baby carrots and diced russet potatoes.

Add 2 tablespoons of olive oil to the bowl.

Add chili powder, thyme, cumin, fennel seeds, salt, and pepper to the bowl.

Smash the garlic cloves and add them to the bowl.

Mix all the ingredients in the bowl to ensure everything is coated in oil.

Spread the mixture onto a baking sheet.

Roast in the oven for 45 minutes until the vegetables are beautifully roasted.

Transfer the roasted vegetables to a pot.

Add 5 cups of water to the pot with the roasted vegetables.

Add chicken base to the pot.

Turn the heat on high and bring to a boil.

Once boiling, use an immersion blender to blend the mixture until smooth.

Turn off the heat and add salt and pepper to taste.

Squeeze the juice of the orange into the pot and stir.

Let the soup simmer for about 10 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: