Thursday, July 9, 2009

Roasted Carrot Soup


My kids’ just love munching fresh carrots, and carrot juice is one of their favorite drinks. However, they just dislike eating any cooked carrots, period. So, when I wanted to make this delicious roasted carrot soup, I honestly thought I’d end up having it all myself. The soup was so delicious and savory, they finished it all instead! Success at last, got them to eat some form of cooked carrots I guess! ☺


Roasted Carrot Soup
(Printable Recipe)

Ingredients


1 kg Carrots, peeled, cut into smaller chunks (about 1 1/2 inch)
1 Yellow Onion, halved, quartered
1 Small (200 g) Sweet Potato, cut into smaller chunks (about 1 1/2 inch)
3 Cloves Garlic, whole
5 Cups Chicken Stock
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
2 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper

Method

Preheat the oven to 180˚C /350˚F.

Arrange the carrots, onions, sweet potato and garlic in a baking tray. Mix in the olive oil and sprinkle some sea salt and freshly ground black pepper.

Roast the carrot mixtures for about 45 minutes to an hour. Remove the carrot mixtures from the oven. Peel the skin from the garlic.

Mix in the carrot mixtures into a large saucepan. Add the chicken stock, ground ginger, nutmeg and bring it to a boil and lower the heat and simmer for about 15 to 20 minutes. Allow the mixture to cool slightly, and then puree the mixture.

Return the soup to saucepan and simmer over medium heat for about 5 minutes. Stir and adjust the seasoning with salt and pepper.


Author

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3 comments:

  1. Oh man I can just taste this. My taste buds are twitching.

    ReplyDelete
  2. Now I know how to use up all those summer garden carrots! :)

    ReplyDelete
  3. Hey, just wanted to say I just tried your recipe and it was delicious. I had a lot of baby carrots, but no sweet potato...and stirred in a couple of tablespoons of heavy cream at the end. My roommate wanted to add some crispy pancetta, sour cream and chives, we resisted!

    ReplyDelete