Creamy Roasted Carrot Soup

This recipe makes enough for 4 servings. It’s very easy to double if you need more.

1 lb carrots, sliced
1 tablespoon olive oil
1 small stalk celery, chopped
1/2 medium onion, chopped
1 large clove garlic, smashed
1 tablespoon butter or olive oil
1 bay leaf
3 cups vegetable broth
1/2 teaspoon curry powder
1 teaspoon fresh grated ginger
1 tablespoon fresh lemon juice
Salt and white pepper
1/2 cup cream (dairy or coconut)

1. Heat oven to 400°F. Spread the carrots on a baking pan and drizzle with olive oil. Toss the carrots to coat with oil and sprinkle with salt. Roast carrots for 30 minutes or until tender.
2. Heat a soup pot over medium heat and add the olive oil or butter. Add the onion, celery, garlic, and bay leaf. Season with salt and saute until onion is soft and starting to brown, about 8 minutes. Add the broth, curry powder, ginger, and roasted carrots. Bring to a simmer and cook 15 minutes.
3. Turn off heat, remove bay leaf, and add the lemon juice. Blend the soup with an immersion or stand blender until smooth. If the soup is very thick, add a little more broth. Taste and add more salt, white pepper, or lemon juice as needed. Blend in the cream and taste again. Serve warm.