Roasted Carrot Soup - cooking recipe

Ingredients

1 lb carrot
2 tablespoons olive oil
1 onion, diced
1 celery rib, diced
1 tablespoon minced fresh ginger
2 cups chicken broth
2 cups water
1 teaspoon kosher salt
1 pinch cayenne

Preparation

Preheat oven to 375\u00b0F.
Peel and cut carrots into 3 inch pieces.Halve or quarter any larger pieces lengthwise, so they are about the size of an index finger.
On a small baking pan, toss carrots with 1 tablespoon of the oil.
Roast for 30 minutes and stir.
Return to the oven and roast until the carrots are nicely browned, about 30 minutes more. Set aside.
In a large saucepan, saute onion over medium heat with some of the salt for a few minutes.
Add ginger, celery, a bit more of the salt and continue cooking for about 5 minutes more.
Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer; cover and cook about 45 minutes, or until the carrots are very soft.
Puree the soup in small batches in a blender. Adjust seasoning with salt or cayenne if needed.