Roasted Carrot Soup

Step 1

Preheat oven to 375F.

Step 2

Drizzle a small amount of olive oil over carrots, just enough to coat, then toss and spread into a single layer. Roast carrots until soft when poked with a fork; about an hour, tossing once during baking.

Step 3

Meanwhile, saute onions over medium heat in a large skillet (use a dutch oven if making entire recipe on stove top) until starting to soften, about five minutes. Add garlic, stir and cook another minute. Set aside.

Step 4

Add all ingredients to Vitamix and blend on high until hot and steamy, about five minutes. Season to taste with salt.

Step 5

Add carrots and the rest of the ingredients to onion/garlic mixture. Bring to a boil, reduce heat and simmer at least 15 minutes. Using a hand blender, puree soup until very smooth. Season to taste with salt.

Step 6

Garnish soup with chopped cilantro and lime zest.