So Good Carrot Soup

Fall is in the air!  I put away our air-conditioner and turned the heater on for the first time since spring.  I don't know about you but pretty much the minute it starts getting cooler I crave soups and stews.  Here is one of my go-to recipes.  To be honest I don't even really like carrots, but I love this! It is rich and creamy, sweet and salty and just right for a chilly, rainy day.  Enjoy!

roughly chop about 1 lb. of carrots lengthwise

mix juice of 1/2 a lemon, 1/4 cup olive oil, tsp of honey, generous dash of cumin, garlic powder, salt and pepper

coat carrots in mixture and roast on a tray at 400, stirring occasionally until soft all the way through and browned on the outside.

meanwhile in a pot
mostly carmelize one small roughly chopped yellow onion (i use about a tbsp olive oil, start them off over medium high heat for about 5 minutes then drop it to low until they're browned, sweet and soft)

 add one finely minced clove of garlic near the end and sautee at least one more minute

season with salt and pepper

add two cups of water, the roasted carrots and transfer to a blender (if you want this to be creamier use 1cup water, 1cup almond milk)

blend until mostly smooth, adding more liquid if necessary

transfer the liquid back to the pot, bring to a boil, then drop heat to medium low

add 1 tsp apple cider vinegar and simmer until the whole thing is smooth (longer is better, but we never have the patience) 

season with salt and pepper as needed.