Sunday, July 26, 2009

Roasted Carrot Soup



In the spirit of seeing so many soup recipes on the food blogs lately, I decided to whip one up from the carrots I found at the farmer's market yesterday. Usually I make carrot soup a little lighter, but since this was the main course last night, I decided to make it a little more hearty with some potatoes. It turned out a little more autumnal than fresh and summery, but it was still delicious. I'm working on cutting down on sodium, so I made the stock from the carrot tops instead of using boxed veggie stock. It was so easy! (Besides stirring the tops too vigorously and almost getting splashed with boiling water). I also tossed a salad of the fresh picked lettuce, tomatoes and cucumbers with home-made honey-mustard dressing and toasted walnuts.
ROASTED CARROT SOUP
(approx. 4 servings)

1 Bunch carrots with tops attached (about 10 carrots, approx. 1 lb)
1 small red onion cut into chunks
1 large clove garlic sliced
2 medium red potatoes, peeled and chopped into ½” pieces
Water
Extra Virgin Olive Oil
Salt, pepper

Preheat oven to 400F.

Cut tops off carrots with scissors. Rinse the tops thoroughly and place in a stock pot. Cut the ends from the onion and remove the outer layers & skin. Add to stock pot. Add water to just cover the contents (about 5 cups depending on the size of the tops). Bring to a boil and simmer for 15-20 minutes.

Meanwhile scrub carrots with a brush and place them, whole, onto a baking sheet. Drizzle lightly with olive oil, salt and pepper. Roast for 15-20 minutes until a fork goes in easily. Remove and let cool.

While boiling and roasting chop the onion, garlic and potato. Sauté the onion in a tiny bit of olive oil over medium heat, adding the garlic after a few minutes. Cook until tender but don’t let them get too brown.

Remove the tops and onion parts from the stock pot with tongs. Reserve the liquid in a separate container. Cut the cooled carrots (discard the end with the top) into the the stock pot, into large chunks. Add potatoes and sautéed garlic and onions. Add the reserved stock to the pot just until it covers the contents (about 3 cups). Add a little salt and pepper and bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes. Let cool for a few minutes and then transfer in batches into a blender, and puree (place a towel over the blender and hold the center of the top on loosely, letting the steam release). Add back to a pot and season to taste with salt and pepper, heating through. Serve with a side of toasted whole grain flatbread and a garnish of fresh herbs like cilantro, oregano or thyme.

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