Monday, September 26, 2011

The Forgiving Nature of Roasted Carrot Soup

If you have been reading this blog for a while...
Or if you happened to have stumbled upon it by accident...
you will have noticed that I post a lot of soups.

It's true.
It's true because soups and stews are quite forgiving.
A quality I look for in a meal I am preparing.


It is rare that I have 30 minutes to spend zen-like in my kitchen, prepping my mise en place and admiring the bounty I am so fortunate to command.
It is so rare, in fact,  that it has never actually happened.

Instead, I find myself surrounded by whirling tornadoes, spinning haphazardly around my ankles.
Leaving massive destruction in their wake.
Spilling milk on the floor.
Liberating the Cheerios from their oppressive bag.
Jumping over the heap.
Landing on top.
Slipping and sliding.
Chasing each other in circles and screaming all the while.

Like the mother surveying the mess passionately created by her toddler twins that will take exponentially longer to clean than to make, Soup is forgiving.

If I were a dish, I would be soup.

Roasted Carrot Soup
 *adapted from Fine Cooking 

2 lb. carrots, peeled and cut into chunks
olive oil
1 tbs unsalted butter
1 onion diced
2 celery stalks
1 tbs minced fresh ginger
2 tsp cinnamon
4 cups chicken stock
2 cups water
salt & pepper
Greek yogurt- honey flavored

Drizzle the olive oil over the carrots and toss to coat. This works well in a bowl, but if you have another preferred method, by all means...(and do let me know) transfer onto a roasting pan and sprinkle with salt and pepper. Roast in a oven set to 375 degrees for about an hour. Be sure to peek in about half way through and give them a good jostle to prevent scorching.

Melt butter in large saute pan and add onions and celery. Saute until soft. 
Add ginger and cook until onions start to brown.
Add cinnamon.
At this point, your kitchen will smell amazing.
The Yankee Company should immortalize this fragrance in a candle.

Add the carrots and chicken stock and some extra water if it needs it.
What exactly does that mean? I don't know. I always add a little more water than I think and if the soup is too watery, I just let it reduce until I'm happy.
So, add water until you are happy.

Bring this to a boil, cover, and reduce the heat to a simmer for about 30 minutes.
Let cool.
Because it's painful should some splash on you while you are blending it away.

Cool. Cool. Cool.
Blend. Blend. Blend.

Reheat and add a little water until it's a consistency that makes you happy.
Spoon into bowls and add a dollop of Greek honey flavored yogurt.
Or not.
It's quite good either way.


  1. I adore soups and stews and have a nice collection of recipes on the blog also. I love them because they are a whole meal-all in one. Carrot soup I made but not with the roasted carrots yet. Now, almonds and carrots, that I love. Autumn has crept into your pictures so beautifully.

  2. Jelena- i never thought to combine almonds in a carrot soup...or any soup for that matter!! I can't wait to try it!!

  3. Gorgeous post - the photos and the writing. Very evocative of what it's like in your kitchen. That soup looks so tasty and comforting. RE Jalena's comment - I love nuts blended into a soup - chestnuts work well too though they are a pain to shuck, particularly (I imagine) when tending to little ones.

  4. Stephanie, oven or pan roasted sliced almonds sprinkled on top of the soup just before serving or almonds crushed in all kinds of meat balls that I love to put in my soups and stews are fantastic in flavor with carrots.

  5. Katie- I've never ever ever ever prepared anything with chestnuts!! What a great idea to add them to a soup! Do you have a favorite?


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