Moroccan Carrot Soup

I loooooove to make soup this way. Like I say in my video, it truly is "soup for dummies". But the taste and consistency is so perfect I don't see a reason to do anything else! The theory is simple: take a vegetable you like (or combine a couple different ones!), add a TON of spices, roast in oven, blend with chicken broth. Voila! You made homemade soup! Thick and creamy without adding any calories!

12-15 Carrots

2 TBSP olive oil

Cumin, Cayenne, Curry, Garlic Powder, Cinnamon, Salt & Pepper

3 cups chicken broth

Preheat oven to 400 degrees.

Peel the carrots and cut them into 3-4 inch sticks. Lay the carrots on a foil lined baking pan in one layer. Drizzle with olive oil. Sprinkle the spices over the carrots - don't be shy! Make it flavorful! 

Bake carrots for about 1 hour. When finished, pour all the carrots into a Vitamix or blender or Cuisinart. Pour in the chicken broth and blend! 

Ladle soup into bowls and top with a drizzle of fresh olive oil.