Roasted the vegetables in the sun before adding the broth gives this soup it’s delicious flavor. I used rainbow carrots because that’s what was in my vegetable box this week. Regular orange ones work just as well, if not better.
Sun Roasted Carrot Soup
2 tablespoons coconut oil or butter
1 onion, chopped
1 leek, white and pale green parts only, chopped
1 pound carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1/2 teaspoon fennel seeds
3 cups vegetable broth, hot or at room temperature
salt and pepper to taste
Additional chopped thyme for serving
Set Sun out to preheat.
In a large pot, melt the coconut oil or butter over medium heat. Add the onion, leek, carrots, garlic, thyme, and fennel seeds; stir to combine. Cover and transfer to the Sun Oven. Cook until the vegetables begin to soften, about 30 minutes. Stir in the broth and continue cooking in the Sun Oven until the vegetables are very tender, about 30 minutes if using hot broth or 1 hour if at room temperature. Use an immersion blender to puree the soup in the pot. Season to taste with salt and pepper. Ladle into bowls and sprinkle thyme on each serving.
Makes 4 servings.