Saturday, January 12, 2013

Food52's Roasted Carrot Soup


The hubby's lunch, Roasted Carrot Soup and Sprouted English Muffin "grilled cheese"  
 
I am ecstatic to report that as of Monday, (this Monday, the day after tomorrow Monday!?!), I will be starting my new job as Director of Ad Sales at Food52. Apparently, dreams do come true.

If you haven't checked out the site, please do! It is a wonderful social cooking hub with mouth-watering photography, witty editorial, tens of thousands of user tested recipes and a food hotline.  It rocks my culinary world.  Outside of family, friends and yoga, I've always had two passions: my sales career and my love of food. The opportunity to marry these two worlds is beyond thrilling.  I literally can not wait to get to work!

In the middle of a particularly icky winter, and to unveil this amazing change in my life we enjoyed a Food52 Best Carrot recipe winner, Roasted Carrot Soup. Rich not heavy, robust not grassy, we all sopped it up.  By all, that means baby too!

Now pardon me while I get back to my happy dance.

Roasted Carrot Soup
Best Carrot Winner, Food52.com
Ingredients
  • 8 large carrots 
  • 1/4 cup olive oil
  • 6 cups vegetable or chicken stock (low sodium)
  • 1 inch piece ginger, peeled
  • 1 sprig thyme, plus more for garnish
  • 1/2 large sweet onion, diced
  • 2 large garlic cloves, chopped
  • Salt & Pepper
Directions
  • Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss carrots with 2 tablespoons of the olive oil and sprinkle with salt. Set an oven rack 8 inches from the top, turn broiler on high and broil  carrots until they brown, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
  • Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme to the pot and simmer for 15 minutes.
  • Place the diced onion in a stock pot with remaining olive oil. Brown over medium heat, stirring frequently. Then add the garlic, and carrots.
  • Remove the ginger and thyme from the stock, then pour the stock into the onion pot. Bring to a boil then simmer for 5 to 10 minutes.
  • Use an immersion or a standard blender to puree until smooth. Add salt and pepper to taste. 
My Amazing New Bamboo Personalized Cutting Board, from here
Bamboo Personalized Cutting Board

Carrot Rounds for roasting

roasted carrots
 Leftovers make GREAT Baby Lunches
Baby lunch, carrot soup

3 comments:

  1. We got tons of carrots from the local foodbank this week at the shelter! So...I'm going to make this soup with some of them and see if the kids like it! I hope it freezes well... we could make a bunch!
    Your Dad shared the good news about your job! Congratulations! So happy for you!

    ReplyDelete
  2. Awesome! I will try it, looks delish. Lauren Living Locally also looks awesome. So very proud of you. YAY!!!!! Love you. - ECH

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  3. Lauren ~ Have to confess that I have never really liked 'cooked carrots'. But, that changed tonight! Love the soup... It's excellent. Truly does have a depth of flavor that you wouldn't expect from 'Carrot Soup'. Think the roasting is the trick. Thanks!

    ReplyDelete

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