Roasted Carrot Bisque

This is one of my favorite soups, actually, the first soup I ever made. Its quick and easy and you will never be disappointed. This recipe is adapted from the one I followed from a magazine. It makes a nice detox soup if you choose to omit any cream or a lovely accompaniment to a sandwich, wrap or grilled cheese.

To start, dice 1 medium onion and set aside. Next, peel and chop the carrots into about 1/2 inch slices. The smaller you cut the pieces, the faster they will roast.

Once the carrots are chopped, put them in a roasting pan or baking sheet. I sprinkle 1 teaspoon on Tumeric onto the carrots along with sea salt.

 Next, place them into the oven at 375 for 1/2 hour or until tender. When they are ready, they will look caramelized.

 Once the carrots are done, saute the onions in olive oil and mix in the ginger at this stage. Saute for about 4 minutes and then mix in the carrots and mix for another 4 minutes or so. Pour in the vegetable broth and let simmer for 10 minutes. 

The next step is to puree in a blender. If the soup is looking a little on the thicker side, I pour in some orange juice, 1/4 to 1/2 cup. If still too think, add some water until it becomes the consistency you like. It should still be a little on the thicker side because it IS bisque.

This soup tastes great without cream, but i like to add a little bit for sweetness and of course, creaminess.

Ingredients

3/4 Pound Carrots
1 Medium Onion
2 Tablespoons Olive Oil for Drizzling 
1 Teaspoon Tumeric (or more if you like)
1 Teaspoon Sea Salt
1 Teaspoon Ginger
1 Can or Cups Vegetable Broth
1/4-1/2 Cup Orange Juice
Cream, Heavy or Light to Taste