Roasted Carrot Soup-شوربة جزر مشوي
By: Mimi Cooks
Published: Sunday, June 27, 2010 - 2:56pm

Ingredients




6 medium carrots
2 -large onions
2 tablespoons -olive oil
1 tablespoon -ginger (fresh or powder)
-Salt and Black Pepper to taste
1 teaspoon -Cinnamon
1 teaspoon -Oregano

Preparation

1 Wash, peel and cut the carrots big to medium cuts 2 Cut the onions into big chunks 3 To roast the vegetables: 4 Add the carrots and onions to an already oiled pan, add ginger, drizzle with olive oil, sprinkle oregano, add cinnamon, add slat and black pepper then mix well. 5 Roast on high heat, already heated oven for about 1/2 an hour until the vegetables have a brownish crust on some of the vegetables parts. 6 You may serve these vegetables as a side dish, or go ahead with the second step to make the carrot soup. 7 To make the soup: 8 Place the roasted vegetables in a pot, add hot water to it. You may use chicken or beef broth if you are not cooking vegan or vegetarian. 9 Once the mixture boils, lower the heat, cover and let simmer on low for 20 minutes, checking it while its cooking. 10 After 20 minutes, blend the soup mix in the blender until smooth and thick. 11 In a fine mesh strainer, strain the soup. This is an important step to get this velvety finish for the soup. 12 Return to the cooking pot, add about 1/4 cup of fresh lemon juice. 13 If the soup is too thick, Add  a little hot water and let boil for few minutes. 14 Serve hot in an individual bowls, garnishing with fresh cilantro or parsley.