Carrot Soup – By Chef Ryan Scott


Yield: 8 servings
Total cost for 8 servings: $6.75
Cost per serving: $0.84

Price – Ingredients:
$1.79 – 2 pounds carrots, chopped into even 1 ½ inch pieces
$1.33 – 3 tablespoons olive oil
$0.65 – 1 onion, chopped
$0.20 – 3 garlic cloves, chopped
$2.78 – 2-15.25 ounce cans of vegetable broth
Dash of hot sauce
Salt and pepper

Preheat the oven to 400 degrees F.
Toss carrots with 1 tablespoon of olive oil. Roast for 20 minutes, or until tender.
Heat remainder of oil in a large stockpot over medium high heat. Add onion, garlic, and sweat until onion is translucent. Add stock and roasted carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in a blender or food processor. Return soup to saucepan over low heat. Add hot sauce and season soup with salt and pepper, to taste.