I was not featuring carrots in soup preparations much until I began roasting and combining them with fresh herbs and spices. The same can be said for sweet potatoes, and butternut squash. Nothing wrong with sweeter tasting soups, I just was not using these ingredients as the base for many soups, except around the holidays.
Just as leek and potato soup is a favorite starting point for building many of my soups, roasted carrots pureed and paired with lively ingredients delivers a delicious savory soup base.
Clean and toss carrot, or winter squash, or sweet potato pieces in olive oil, and season with sea salt and fresh ground pepper. Arrange the prepared pieces on a baking sheet and roast at 400 F oven for a half hour or until soft. Roast with fresh herbs and garlic if desired.
Puree until smooth and build a soup with lively ingredients such as curry powder, chile powder, fennel, garlic, chile pepper, onion, cilantro, rosemary, tarragon, and thyme, The flavor possibilities are endless.
Once my soup base tastes the way I desire, I can serve it as is, or mix in a little fresh lemon juice, a splash of red wine vinegar, milk or cream, to finish the dish.
Sometimes, I may add some white beans, chopped leafy greens, diced ham, or other complimentary ingredients to prepare a heartier offering.
Like potatoes, carrots are a still a bargain at the supermarket. And like butternut squash and sweet potatoes I use carrots frequently to build the foundation for savory homemade soups.
Roasted Carrot Soup with Apple
Delicious soup features curry powder, carrot, onion, tart apple, chicken stock, sea salt, fresh ground black pepper, and plain yogurt.
Published: October 1, 2013
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 Servings
- 2 teaspoons vegetable oil
- 1 tablespoon curry powder
- 3-1/2 cups chopped carrots
- 1 large onion, roughly chopped
- 1 tart cooking apple, trimmed and chopped
- 3 cups chicken stock
- sea salt
- fresh ground black pepper
- plain yogurt or whipping cream, to garnish
- Preheat the oven to 400 F.
- Heat vegetable oil in oven proof Dutch oven. Add curry powder and sauté for a few minutes, stirring frequently.
- Stir in the chopped carrots, chopped onion, and chopped apple.
- Place the Dutch oven in the preheated oven for 20 minutes.
- Remove from the oven and add the stock.
- Puree the soup in the blender until smooth. Strain through a sieve if a smoother soup is desired.
- Return the soup to the stove top. Simmer for a few minutes to heat through.
- Garnish individual servings with a dollop of plain yogurt or whipping cream.