One of the things I miss dearly from sheltering in place and physical distancing is not going to our local farmers markets. I’m of the age where it’s better if I maximize caution in venturing out. So, I’ve left shopping and selecting to others, most of which has been A-OK.
One “farmer’s choice” box we get weekly means it’s always a surprise. The box is chock full of gorgeous farm-fresh produce, but it’s anyone’s guess what is included from week-to-week.
For the last three weeks my box has included a generous bunch of carrots. I estimate well over one pound and tipping towards the two-pound mark. And I am not a carrot fan. Never have been, despite the wide variety of vegetables I adore. I avoid cooked carrots no matter how well prepared. I will taste out of curiosity, or politeness, but carrots are not something I go looking for.
Then what to do with this steady supply of carrots?!! I’ve made several carrot cakes – in loaf pans, coffee cakes, etc. because butter, sugar and flour make carrots very palatable. But I know I need to curb the baking, moreover the indulging in eating the goodies.
Enter roasted carrot soup. One recipe will polish off a full two pounds of carrots and yield about two quarts of delicious soup – bonus — depending on how much one spices it up, minimal carrot-y-ness.
This is soup so very easy to adapt to your liking with what’s available in your kitchen. I buy fresh garlic and turmeric in quantity then peel and freeze them, so I have these staples (for me) handy. I haven’t tried with dried spice versions but imagine they will work fine too.
Other spice directions to take this recipe include using blends such as Ras el Hanout, harissa, or curry.
We enjoy this soup so much I will adapt it even further. As in substituting the carrots for butternut squash or sweet potatoes! ;o)
Did you notice, this recipe is vegan?
Roasted Carrot Soup with Ginger and Turmeric
Ingredients
- 2 pounds carrots
- 2 tablespoons olive oil
- 1 tablespoon coconut oil
- 1 medium white onion chopped, about 1 cup
- 1 large garlic clove minced
- 2 teaspoons fresh ginger grated or finely minced
- 1 teaspoon fresh turmeric grated or finely minced
- 1 quart vegetable broth low-sodium
- 13.5 ounces coconut milk whole fat
- Salt and white pepper to taste
Instructions
- Preheat the oven to 350°F on the convection roast setting, if available. Otherwise 375°F on "Bake" is okay too.
- Cut the carrots into 1-inch pieces, coat with the 2 tablespoons of olive oil, then spread in an even layer on a large baking sheet. Roast/Bake for 25-30 minutes or until slightly browned and tender.
- Meanwhile: Cut the onion into about a 1/4-inch dice, then mince the garlic, and grate (or mince) the fresh ginger and turmeric.
- In a three-quart saucepan, melt the coconut oil over medium heat. Add the onion, garlic, ginger and turmeric; and cook until softened. Add the roasted carrots, broth and bring to a low boil. Cover with a tight-fitting lid and simmer until the carrots are soft, about another 10 minutes. Add the coconut milk, cover, and return to a low simmer.
- Turn off the heat and let cool down until warm, about 15 - 25 minutes.
- Carefully transfer the soup mixture into a blender and begin blending on the lowest setting to first mash the ingredients. You may have to scrape down the sides of the blender before continuing to puree at a medium-high setting to achieve a smooth, velvety texture. This usually takes several pulses, then about 20 - 30 seconds of blending, depending on your blender.
- Return the pureed soup to the saucepan. Add salt and white pepper to taste. Bring to a simmer. Thin if needed with water. Serve hot with a generous flourish of cilantro, parsley, or sliced green onion.
Notes
