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Savor the Sweetness of Oven-Roasted Carrot Soup
Indulge in the ultimate comfort food with Oven-Roasted Carrot Soup, a dish that transcends the mundane with its velvety texture and a hint of gourmet. This isn't just any carrot soup; it's a culinary delight that's been carefully crafted to please your palate with its creamy consistency. Adding a dollop of yogurt as a garnish, creates a rich, creamy experience with every spoonful.
By roasting the vegetables, we unlock a deeper, caramelized sweetness that sets this carrot soup apart from the rest. Once tender and infused with flavor, the soup is meticulously strained for a smooth finish. Whether you prefer it piping hot or refreshingly chilled, this soup works either way.
The aromatic duo of coriander and cumin injects a perfectly balanced spicy note that will dance on your taste buds. And for a touch of textural contrast, we've sprinkled a generous helping of crunchy croutons on top. This simple yet sophisticated soup is sure to become a staple in your culinary repertoire.
Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit. Line a large-rimmed baking sheet with parchment paper.
Peel the carrots and cut them to 2 inch pieces. cut the top and bottom off the onion remove the papery outside layers and then cut into quarters. cut the top off of the garlic bulb. Toss all these vegetables in olive oil then place on the baking sheet sprinkle with salt and peppers. Wrap the garlic in aluminum foil and place on the baking sheet. Put the sheet into the oven, turning every 10-15 minutes, until nicely roasted and softened with some brown spots. Once finished remove from oven.
Set aside the garlic until cool enough to handle. In a Dutch oven on a burner set to medium-low add the roasted vegetables and water or broth. bring to a simmer and cover. Once the garlic is cool enough to handle squeeze the garlic out of the cloves and add to the Dutch oven. Add the coriander and cumin and simmer for 30 minutes. Remove the pan from heat and using an emulsion blender puree the soup completely or let it cool a bit and carefully transfer the soup to a blender, working in batches if necessary. Remember to not fill the blender completely with hot liquids and do not seal the lid for safety. I pull the center off the lid and use a kitchen towel to cover the hole. Pour blended soup into a fine mesh sieve and press the soup back into the pot.
Add the lemon juice, a dollop of yogurt, croutons, and several twists of black pepper. to taste.
Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit. Line a large-rimmed baking sheet with parchment paper.
Peel the carrots and cut them to 2 inch pieces. cut the top and bottom off the onion remove the papery outside layers and then cut into quarters. cut the top off of the garlic bulb. Toss all these vegetables in olive oil then place on the baking sheet sprinkle with salt and peppers. Wrap the garlic in aluminum foil and place on the baking sheet. Put the sheet into the oven, turning every 10-15 minutes, until nicely roasted and softened with some brown spots. Once finished remove from oven.
Set aside the garlic until cool enough to handle. In a Dutch oven on a burner set to medium-low add the roasted vegetables and water or broth. bring to a simmer and cover. Once the garlic is cool enough to handle squeeze the garlic out of the cloves and add to the Dutch oven. Add the coriander and cumin and simmer for 30 minutes. Remove the pan from heat and using an emulsion blender puree the soup completely or let it cool a bit and carefully transfer the soup to a blender, working in batches if necessary. Remember to not fill the blender completely with hot liquids and do not seal the lid for safety. I pull the center off the lid and use a kitchen towel to cover the hole. Pour blended soup into a fine mesh sieve and press the soup back into the pot.
Add the lemon juice, a dollop of yogurt, croutons, and several twists of black pepper. to taste.