Curried Roasted Carrot Soup - Last Minute Creation

I was making Monte Cubano sandwiches for dinner, and felt like the meal wouldn't be complete without a soup - with less than an hour to prepare anything and only my pantry at my disposal - this is what I came up with - and it ended up being a super delicious addition. Daughters really enjoyed the soup and it was rich and creamy with no cream!

Curried Roasted Carrot Soup
(serves 4-6)

1 lb of carrots, cut into chunks
1 onion, cut in half
6 cloves of garlic, peeled
2 tablespoons olive oil
1 teaspoons of salt
1 quart of chicken stock (possibly an additional 1 or 2 cups depending on your soup's consistency)
2 tablespoons curry powder
2 tablespoons of grated fresh ginger

Preheat oven to 400. Toss carrots, onion, garlic with olive oil and salt. Place onto a baking in a single layer and place into oven. Roast for 30 minutes, or until carrots are soft. (It will vary based on how fat your carrots are.)

In a pot, add the entire roasted pan of carrots, garlic, and onions to the chicken stock. Add ginger and curry powder and bring to a simmer over medium heat. Simmer for 15 minutes. Puree with a handblender until smooth. Add additional stock to get the consistency you want.

Printable recipe

My choice of handblender...inexpensive and efficient.