Monday, January 21, 2013

Roasted Carrot Soup

The weather here in central Indiana is supposed to hit the single digits here this week, so we are staying inside and cookin' up some soup to stay warm.  I love creamy vegetable soups, as they taste great, and I feel healthy eating them.  This is a recipe for a roasted carrot soup that has a subtle carrot taste along with some spices to give it that comfort food feel.  And, the orange color of the soup looks great in my purple soup mugs (don't you think?!?!)   
This recipe calls for 1 1/2 pounds of carrots and to help ease the process of peeling and cutting, I just bought two bags of the baby carrots so all I had to do was wash them, but you can buy full size carrots and peel and cut them yourself.

Ingredients:  1 1/2 pounds carrots, peeled and chopped into inch long pieces, 3 T. onion flakes, 2 T. extra virgin olive oil, 1/4 tsp. cinnamon, 1/4 tsp. pepper, 4 cups reduced sodium chicken stock/broth, 1/2 cup half & half or heavy cream (optional 1/4 tsp. cayenne pepper).
Directions:  Heat olive oil in a large skillet over medium heat.  Add carrots and cook for 10 minutes.  Add onion flakes, cinnamon, pepper (add cayenne pepper now too if desired) and turn heat to med-high and cook for 20 minutes, stirring occasionally.  When the carrots seem soft add chicken stock/broth and bring to a boil.  Continue to boil for 20 minutes.    
Remove carrots and broth from skillet and place in a food processor or blender and puree carrots to a soup like consistency. 
Return pureed carrots to a pan on the stove and add cream. Stir and cook for another 5-10 minutes until well mixed and warm; then serve.
This post was linked to: Hearth N' Soul, It's a Blog Party, 33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life

1 comment:

April @ The 21st Century Housewife said...

I love all the delicious flavours and spices in your roasted carrot soup. It sounds wonderfully comforting - perfect for a cold winter's day!