detroitdad
Forum GOD!
I haven't posted in a recipe challenge in awhile. I am going to try and get better at that. One of the wonderful things about this soup is that you can do so much with it. I've made it a few times. Yesterdays batch was my favorite. I didn't measure any of the seasons.
Ingredients
2 - 2.5 pounds of carrots peeled
2 -3 tablespoons of olive oil
Sea salt to taste
1 large yellow onion
Minced garlic cloves to taste. I used three cloves
Cumin to taste
Paprika to taste
Cayenne (a couple of small dashes)
6 cups of water (I used to use half broth half water, I thought I would try just water and it was fine)
2 tablespoons of butter (I probably used a little more)
Fresh ground black pepper
Fresh ground ginger. I used a lot, Lets say two tablespoons
Half of a lemon
Pre heat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
Peel the carrots. I cut them diagonal in about 1/2 inch pieces. Lightly oil, add salt and pepper. Toss. Bake until they start to caramelize and are fork tender. Mine took about 40 minutes.
While they are roasting, dice up the onion, season and Sautee in dutch oven/pan/ect...One the onion is sauteed, approx 5-7 minutes add in your spices. At this point I added the paprika, cumin, garlic, cayenne, salt, pepper, and ginger. I cooked for another minute. Then add in the 6 cups of water.
When the carrots are done, add them pot, bring to a boil, then simmer for another 10-15 minutes.
Add in the butter and lemon juice to the pot. Add any additional salt and pepper that you may need.
Once it lightly cools, add to a blender and turn this beautiful mixture into a soup.
Serve with any toppings that you like. Fresh dill is amazing. We didn't have any.
I topped it with Greek Yogurt (we use this for everything in place of heavy cream/sour cream), croutons, and toasted parsnips.
I will add pictures in just a moment.
Enjoy
Bill
Ingredients
2 - 2.5 pounds of carrots peeled
2 -3 tablespoons of olive oil
Sea salt to taste
1 large yellow onion
Minced garlic cloves to taste. I used three cloves
Cumin to taste
Paprika to taste
Cayenne (a couple of small dashes)
6 cups of water (I used to use half broth half water, I thought I would try just water and it was fine)
2 tablespoons of butter (I probably used a little more)
Fresh ground black pepper
Fresh ground ginger. I used a lot, Lets say two tablespoons
Half of a lemon
Pre heat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
Peel the carrots. I cut them diagonal in about 1/2 inch pieces. Lightly oil, add salt and pepper. Toss. Bake until they start to caramelize and are fork tender. Mine took about 40 minutes.
While they are roasting, dice up the onion, season and Sautee in dutch oven/pan/ect...One the onion is sauteed, approx 5-7 minutes add in your spices. At this point I added the paprika, cumin, garlic, cayenne, salt, pepper, and ginger. I cooked for another minute. Then add in the 6 cups of water.
When the carrots are done, add them pot, bring to a boil, then simmer for another 10-15 minutes.
Add in the butter and lemon juice to the pot. Add any additional salt and pepper that you may need.
Once it lightly cools, add to a blender and turn this beautiful mixture into a soup.
Serve with any toppings that you like. Fresh dill is amazing. We didn't have any.
I topped it with Greek Yogurt (we use this for everything in place of heavy cream/sour cream), croutons, and toasted parsnips.
I will add pictures in just a moment.
Enjoy
Bill
