1.07.2013

Monday Bites: Roasted Carrot Soup

Welcome to my new series! Since I've declared my resolutions to the world (even if its the small world that reads this blog) I've decided this is how I'll present my weekly new recipe that I tried. Whether I liked it or not, it came out well or didn't - I'm giving it to you each Monday.


Lucky me, this one turned out great! I love the taste that the spice mix gives to the carrot and the creaminess that the yogurt adds. I've been eating a bowl every day so far. Plus, its one of the easiest things I've ever made. If you don't like carrots, I'm sure it would be good with another root vegetable. Maybe butternut squash?



Roasted Carrot Soup
from Bon Appetite

What ya need:
1/2 cup raw natural walnuts
2 tablespoons sesame seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon whole black peppercorns
1 teaspoon kosher salt plus more
2 pounds carrots, peeled, cut into 1-inch pieces
1tablespoons olive oil
1 quart vegetable broth
plain Greek yogurt


How to:
  • Toast the walnut in a dry skillet over medium-low heat until golden brown and fragrant. Transfer to a plate and cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. I used a coffee bean grinder that was cleaned out. Anything will do.
  • Preheat oven to 425°. Place the carrots on a rimmed baking sheet. Drizzle with olive oil and season to taste with salt and pepper/ Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let cool.
  • Transfer the carrot mixture to a blender or use an immersion blender. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.
  • Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with the spice mixture.


    Pair with a piece of hot Naan Bread or a simple salad.



    Happy Monday. Enjoy some new music today too. My new favorite is Lord Huron. I discovered them on Bon Appetempt last weekend and can't stop listening. Take it in. Enjoy...



    Cheers,

    Erica

2 comments:

  1. This looks delicious! And the photo of your sun-dappled carrots is gorgeous!

    ReplyDelete

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