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Roasted Carrot Soup

/ Jodi / 52 Comments

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

Ingredients:

  • 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)

Directions:

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.

Enjoy!

Cheers & Hugs,
Jodi

*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!)

Roasted Vegetables

/ Jodi / 47 Comments

Roasted Vegetables.

You know those times when you get to the end of what you bought for the week and before you get to the grocery store and only have a handful of this and a chunk of that and a sliver of this in the fridge?

One day last week, I wanted to make a vegetable, but only had a bit of this and that.  I had a quarter of a small head of purple cabbage, a bulb of fennel, a half a bag of carrots, a small bag of golden fingerling potatoes.

So I tossed these together with a sliced onion and a few bulbs of garlic, drizzled it with some wonderful olive oil our son and daughter-in-law brought us back from their honeymoon in Greece.  I sprinkled it with salt and pepper and some chopped fresh rosemary.  I roasted it in a 400 degree F oven for about a half hour, and it turned out amazing!

You could throw in any vegetables you have left in your vegetable crisper at the end of the week.  Roasting vegetables makes them taste so amazingly delicious!  They become caramelized and tender and mellow.

I tried fennel raw chopped up on a salad, and have to say it was a bit too strong for my taste.  Maybe I added too much.  But when I roast it, I seriously cannot get enough of it!  It transforms and mellows the flavor into something absolutely divine!

What combination of vegetables do you like best to roast?

Cheers & Hugs,
Jodi