Monday, 3 February 2014

Roasted Carrot Soup

Wow! My cold is still hanging around. Feel much better but there are still lingering symptoms. Anyway, a girl still has to eat and I've been really wanting to make a carrot soup especially with this polar vortex (huh!!)  that we have been experiencing.
I decided to roast the carrots because it gives the soup more depth and flavour. Plus the cumin adds a nice smokiness to the soup. This is pretty easy to put together and delicious! The addition of the pistachios and greek yogurt adds a little bit of protein…and it looks so pretty. That's totally up to you, it's just as good without it.
I made this with chicken stock but you could totally make it with vegetable stock to make it vegetarian.

 Roasted Carrot Soup 

2 lbs carrots, peeled, roughly chopped
1 red onion, quartered
1/2 tsp whole cumin
1/2 tsp salt
3 tbl olive oil

Olive oil
1 leek, white and light green part only, thinly sliced
2 cloves garlic, minced
1 tsp ground coriander
1 tsp ground ginger
5 cups chicken stock
salt and pepper to taste
Juice of 1 orange
Greek yogurt, optional
Chopped pistachios, optional

Preheat oven to 450F. On a sheet tray combine the carrots, onion, cumin, salt and olive oil. Lay the carrots in a single layer and roast for 35 minutes.
In a pot sauté leeks in olive oil for 15 minutes then add the garlic. The leeks take a little longer to cook and if you add the garlic too soon, it could burn it. Add the coriander and ginger and cook 1 minute. Add the roasted carrots, stock and salt and pepper to taste. Cover with a lid and simmer on low heat for 30 minutes. Blitz the soup with an immersion blender until smooth. Stir in orange juice. Serve in soup bowls and dollop with Greek yogurt and a few pistachios.


Stay healthy!
m xo

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