Mmmm. Roasted Carrot & Mushroom Soup

You know when you grab a bag of carrots for a recipe and you’re left with 237 carrots in the bag? LOL, this exact thing happened to me when I purchased a bag to make stir fry. After that I had a salad, then I dipped some in blue cheese and there is still 100 carrots left. I exaggerate about the number of carrots, but that’s how I feel when they all go bad and I throw them into the compost. I just feel wasteful. To avoid feeling wasteful, I made soup with my extra carrots and added mushrooms (because I always have mushrooms <3). I want to share my recipe.

What you need:

2 Large Carrots

8oz of Baby Portobello

1 Small Red Onion

3 Garlic Cloves

5 Cups of Vegetable Broth

Olive Oil

1 Cup of Sour Cream

Step 1: 

Chop up you all the vegetables (carrots, onions, mushrooms. garlic),  drizzle with olive oil, season with your favorite seasoning (Provence is my favorite + salt and pepper), and put in a pan to roast for 20-30 minutes at 350° F. You know its ready when the carrots are soft.

Steps 2:

Add roasted vegetable and 1 cup of broth into a blender. Blend until smooth.

Step 3:

Pour mixture into a large pot and add remaining broth. Bring to a boil.

Step 4:

It’s DONE! Add a dollop of sour cream and a sprinkle of seasoning as a garnish in your freshly served bowl of soup.

You’re Welcome.