The beach. Stilettos. Chocolate. Coffee. And today’s roasted carrot soup. My obsessions; not necessarily in this order.
I have not found too many people who disagreed much–or at all– with my list of obsessions.
Take the sun and sand of the Mediterranean, wouldn’t you want to spend some time there?!
Perhaps a stroll on the beach or a workday in pencil skirts and stilettos are no longer available to me, but my life lends itself to sweet indulgences in other ways. Like, a bowl of today’s delicious roasted carrot soup.
I think I shared with you before that I am a big “souper,” which as defined by me is one who enjoys soup frequently and all-year-round.
But today’s roasted carrot soup?! It’s up there as an obsession.
Carrots, this sweet and crunchy vegetable occupies room in my fridge all year. Late summer/early fall is actually the natural harvesting time for carrots, particularly for the colorful variety. But for today’s recipe, I went for the more readily available and ever-so-delightful orange sticks!
Roasting carrots brings out their sweet taste, and I like to roast them until they are nicely caramelized and somewhat charred. Besides the vigor added from the fresh ginger, the flavoring of this soup comes from a little bit of ground coriander and allspice. Simple. And because I have fresh spearmint growing wildly in my garden, I chose to garnish the soup with a bit of chopped fresh mint for an added summery touch.
So here is to obsessions with things so simple as a bowl of bright orange soup! What are some of your obsessions?
Here is the step-by-step for this simple Roasted Carrot Soup
(print-friendly recipe to follow)
Preheat the oven to 425 degrees F.
Arrange the carrots on a large lightly oiled baking sheet. Season lightly with salt and pepper and drizzle generously with olive oil. Roast the carrots in the 425 degrees F heated-oven for 45 minutes, turning over mid-way through. When carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
Transfer the carrot puree into a heavy cooking pot. Add the remaining broth, corridor and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally. Turn the heat to medium-low and stir in the heavy cream. Once heated through, remove from the stove.
Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!