Roasted Carrot Soup.
One day last week I woke up with a sore throat.
And even though the temps lately have been in the 80-90 degrees F range, there is a feeling of Autumn in the air.
In the mood for soup, I decided to create a roasted carrot soup with some vegies I had in the fridge.
It turned out SOOOO good!
I mean – how can you go wrong with roasted vegetables that include onion and garlic and fresh rosemary pureed into a creamy, warm, soothing soup?
You could add some greek yogurt or cream to make it even creamier, but I loved the freshness and healthiness of this soup that tastes like it is loaded with calories, but instead is low-calorie and loaded with flavor!
Hope you will give it a try. I loved how it turned out!
Roasted Carrot Soup
- 1 lb. bag organic short cut carrots
- 1 stalk celery, cut into chunks
- 1/2 large sweet onion, cut into chunks
- 4 cloves garlic, chopped
- 2 large ripe tomatoes, chunked
- 1 large sprig fresh rosemary, minced
- Maldon Sea Salt Flakes * (which I purchase through Amazon)
- Freshly Ground Pepper
- Olive oil
- 1 cup chicken broth
- Croutons for garnish (optional)
Preheat oven to 425 degrees F.
Layer first 8 ingredients in a large stoneware bar pan or shallow roasting pan. Drizzle liberally with olive oil, and toss to coat. Roast 30-40 minutes.
Transfer roasted vegetables to a pot. Add chicken broth. Blend with Immersion Blender or in food processor or blender until creamy. (I love using an immersion blender as it is quick, efficient, and easy to clean up.)
Ladle into bowls, and top with croutons if desired.
Cheers & Hugs,
*I have become such a huge fan of Maldon Sea Salt! I’ve always been a salt lover, but these soft, flaky sea salt crystals have a clean salt flavor without the bitter after taste that table salts I’ve always used in the past leave. It truly provides a freshness that enhances the flavor of food. I so highly recommend it! It not only tastes wonderful, but it is also beautiful to season with. AND, as a watercolor artist, I love it to use to create textures in my artwork! I keep mine in a cute little bamboo salt box on the kitchen counter next to the stovetop for ease of grabbing pinches of for cooking. Bravo Maldon!! (and this is not a paid promotion in any way, shape, or form – I just seriously love this stuff!)
Easter & Spring Carrot Vegetable Tray.
It’s not always that hard to be creative and fun with your food for holidays and special occasions.
For our Easter celebration this year, I made a veggie tray in the shape of a carrot with carrots and other vegetables. A meat serving platter is a great shaped tray for creating this “design.”
We dipped our veggies in hummus.
You could also make a ranch or dill or spinach dip or whatever you like, but have fun with your food and make it a little festive with quick and easy simple touches like this!
My favorite is the sugar snap peas. What is your favorite crudite?
Cheers & Hugs,
Carrot Cake Thumbprint Cookies.
I tried a new cookie recipe this weekend to add to the wedding cookie table.
And OMG – if you ever dreamed you could have your cake and eat it in a cookie too – well – your dream has come true with this recipe. Seriously… carrot cake delightfulness in a cookie!
The frosting filling alone…… well…. all I can say is it makes me think of what a cloud might taste like in heaven…. sweet creamy, buttery, cream cheesey delight with a swirl of apricot. Can you even imagine?!
A nutty, crunchy, shortbread-like cookie with a delightful apricot cream cheese filling. If you are looking for a beautiful, sweet treat for a special occasion like perhaps – a wedding cookie table – these lovely little morsels are just the ticket!
Carrot Cake Thumbprint Cookies
- 4 sticks butter, melted, plus 2 sticks, room temperature, for frosting
- 1 1/3 cup packed light brown sugar
- 1 1/3 cup sugar
- 4 large egg yolks
- 4 cups all purpose flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp salt
- 3 cups old-fashioned rolled oats
- 3 cups finely grated carrots
- 1 cup chopped dried apricots or golden raisins
- 2 cups chopped walnuts or pecans
- 1 cup confectioner’s sugar
- 8 oz cream cheese, softened to room temperature
- 6 tsp. apricot jam
Preheat oven to 350 degrees F.
In a large mixing bowl, beat melted butter, sugars, and egg yolks until light and creamy. Blend in ginger, cinnamon, and salt. gradually beat in flour. Mix in oats, carrots, and chopped apricots or raisins. Cover and refrigerate for at least 30 minutes.
Roll dough into 1 1/2 inch balls. Roll into chopped nuts. Place on baking stone or cookie sheet, and bake for 8 minutes. Remove from oven, and quickly press an indentation into center of each cookie ball. Return to oven and bake for 8 more minutes until lightly golden brown.
Transfer to a cooking rack and cool completely.
In a mixing bowl, beat remaining 2 sticks of softened butter and confectioner’s sugar until light and fluffy. Beat in cream cheese. Gently swirl in apricot jam.
Place frosting in large Ziploc bag. Snip corner and pipe into each cooled cookie.
Cheers & Hugs,
*Adapted from Martha Stewart