A comforting and velvety soup made by roasting carrots until tender, then blending them with sautéed onions and vegetable broth. Our Tuscan Herb Infused Olive Oil and toasted pine nuts add rich Italian flavor, making it a delightful and nutritious plant-forward soup that's delicious hot or chilled.

I N G R E D I E N T S :

• 2 lbs carrots, peeled and chopped
• 3 tablespoons Rocky Mountain Olive Oil Tuscan Herb Infused Olive Oil + extra for drizzling
• 1 onion, diced
• 1 cup toasted pine nuts
• 4 cups vegetable broth
• 1 tablespoon Grind Spice Co Italian Seasoning
• salt and pepper to taste

I N S T R U C T I O N S :

1. Toss carrots in 2 tbsp of Tuscan Herb Infused Olive Oil and roast until almost tender.
2. Sauté onion in remaining Tuscan Herb Infused Olive Oil and cook until translucent.
3. Combine roasted carrots, sautéed onion, pine nuts, Italian Seasoning and broth in a blender.
4. Blend until smooth, top with extra Tuscan Herb Infused Olive Oil and season with salt and pepper to taste.