Name: Roast Carrot Soup with Pancetta Croutons Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lb carrots, peeled and chopped; 1 onion, diced; 3 cloves of garlic, minced; 2 tbsp olive oil; 4 cups vegetable broth; 1 tsp cumin; Salt and pepper, to taste; 4 slices pancetta; 4 slices crusty bread; Fresh parsley, for garnish

How To Make Roast Carrot Soup with Pancetta Croutons

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

1 lb carrots, peeled and chopped
1 onion, diced
3 cloves of garlic, minced
2 tbsp olive oil
4 cups vegetable broth
1 tsp cumin
Salt and pepper, to taste
4 slices pancetta
4 slices crusty bread
Fresh parsley, for garnish

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the carrots, onion, and garlic with olive oil, cumin, salt, and pepper. Spread the mixture onto a baking sheet and roast for 30 minutes or until the carrots are tender.
Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Meanwhile, heat a skillet over medium heat and cook the pancetta until crispy. Remove from the skillet and set aside.
In the same skillet, toast the bread slices until golden brown on both sides.
Use an immersion blender or transfer the soup to a blender and blend until smooth. Season with additional salt and pepper if needed.
Ladle the soup into bowls. Top with a slice of pancetta and a piece of crusty bread. Garnish with fresh parsley.