Saturday, December 30, 2017

Roasted Carrot Soup

Did you know Ottawa has been the coldest capital in the world for the past few days? yes that's right, colder than Ulan Bator, Astana, Reykjavik, Nuuk and Moscow. And not just by a little. 

It's the perfect time to put on those roots sweatpants, or better yet, stay in your cozy pjs all day and bust out that puzzle that you've been meaning to do, turn on Netflix or just relax. It's also a great time to whip up this delicious carrot soup.

I got inspired for this recipe by Greta Podleski's recipe in her new book, Yum and Yummer ( great cookbook,  I highly recommend it!). We followed the recipe loosely, but used curry paste instead of powder, and used some different herbs that Stefan crushed in his mortel and pestel and then roasted using a torch ( amazing birthday gift I got from Antonella). That combined with roasting the veggies just made the soup that much more flavourful and delicious. If you don't have fresh herbs or a torch no problemo, just use regular dried herbs and it'll still be good.

- 2 pounds carrots
- 1 sweet potato
- 1 onion
- 1 clove garlic
- 1 tablespoon olive oil or coconut oil
- 6 cups vegetable broth
- 2 tsp ginger
- 1-2 tsp curry paste, depending how spicy you like it
- herbs - allspice, cumin, cloves, cardamom
- 1/2 tspt salt and freshly ground pepper
- 1 can coconut milk

- preheat oven to 375 F
- place carrots, sweat potato, onion and garlic on a baking sheet lined with parchment paper. drizzle with olive oil and tossed. Roast for 40 minutes, stirring after 20.
- prepare herbs if doing so, by placing on a baking sheet and using a torch. if you don't have a torch you can bake them for 2 minutes, or brown them slightly in a frying pan. 
-transfer roasted veggies to a pot and a add curry paste and ginger. Fry for a few minutes before adding broth, herbs and salt and pepper.
- Bring to a boil and then reduce to a simmer.
- Blend using an immersion blender and add coconut milk.


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