This week I’ve been making cookies, lots of cookies so I intended to write about them and give you some holiday baking ideas. As you can see I got sidetracked. Its been getting steadily colder here for the past week and now its down right bitter (at least by northwest standards). So last week I search for a carrot soup recipe that would use up the remainder of the 5 pounds of carrots a bought at the market and warm us up. I found a couple good ones that coupled the carrot with fennel. Seems the farmers were against me as the co-op was out of fennel. So I decided to make something up and see what happened. Wow! I impressed myself.
I love warm spices; cardamom, cinnamon, clove and the easiest way I’ve found to bring them to a dish is a Garam Masala spice blend. The one I use has coriander, black pepper, cumin cardamom and cinnamon. The spice blend can be found in your grocer’s spice aisle or you can find a combination of spices that you like best. This soup is an easy and delicious but since I made it up as I went along I don’t have exact measurements. So I’ll do my best to estimate what I did and you can play around with it until it feels right.
Roasted Carrot Soup
1 Pound fresh carrots, cut into 1 inch chunks
1 Pound peeled sweet potatoes, cut into 1 inch chunks
half a large onion, quartered
1 clove of garlic, crushed
3 Tablespoons olive oil
2 Tablespoons Garam Masala
Salt and pepper
4 Cups broth (chicken or veggie)
1-Tablespoon high quality apple cider vinegar
Preheat oven to 450°F with rack in lowest position.
Toss the carrots, sweet potatoes, onion, and garlic together in a large bowl. Add olive oil, Garam Masala, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly. Spread the mixture out on a large cookie sheet. Roast, stirring occasionally, until browned and very tender. About 25-30 minutes.
Blend half of vegetables in a blender with 2 cups of broth until very smooth. Transfer to a large saucepan. Repeat with remaining vegetables and additional 2 cups of broth. Thin to desired consistency with extra water or broth and simmer over low heat until warmed through. Splash in 1 tablespoon high quality apple cider vinegar. Season with salt and pepper and additional Garam Masala to taste.