The hubby's lunch, Roasted Carrot Soup and Sprouted English Muffin "grilled cheese"
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
- 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
- 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
Leftovers make GREAT Baby Lunches