The Food Experiment #1: Roasted Spicy Carrot Soup

An Angsty Black Woman on a Quest to fill her two teenage sons with some good home cookin' before they graduate high school and go running for the hills, never to eat a leaf of spinach again. Guess I'll throw in some desserts so they come back every once in a while. Cheers!

This carrot soup is DELICIOUS! First time making soup on my own. Warm. Nutritious. Yummy. Recipe is at the end.

                                            

Roasting was easy. But the full 30 minutes suggested was too much. Fortunately, even though some of it burned on the bottom it didn't affect the taste.

The garlic burned so I ended up adding pre-minced from the jar directly to the blender mixture. BTW, Once I discovered pre-minced garlic I don't even bother with trying to chop it up fresh. The recipe called for the thyme to be discarded but the smell mixed in so well it inspired me to add 1 tsp of ground thyme to the pot on the stove. A generous sprinkling of salt & pepper....

Out of the oven and into the blender with the broth.

Stove is next to add spices and simmer.

Source: Page 29 Roasted Carrot Soup

Et Voila!

2 lbs carrots, peeled and chopped.
1 medium yellow onion, quartered
2 tsp pre-minced garlic
1 Tbsp EVOO (drizzled on before roasting)
Salt and Pepper (fresh ground from the mill, sprinkled generously onto the roasting ingredients)
1 Full 32 oz. box of Swanson vegetable broth (added into the blender)
1 tsp HOT madras curry powder
1 tsp ground coriander
1 tsp ground thyme

I skipped the heavy cream.
I also skipped the 2nd addition of vegetable broth in the recipe because I like soup that's really thick.

Pre-heat oven to 425 degrees.
Put carrot & onion on baking sheet covered with foil on the bottom.
Drizzle with olive oil. Sprinkle with salt & pepper.
Bake until vegetables are tender (less than 30 minutes or they will burn).
Place roasted veggies, garlic and broth in blender until smooth.
Put puree mixture into large pot.
Add coriander, curry and thyme.
Bring to a boil and then simmer for a few minutes.
Garnish with fresh thyme if desired.

Happy, Healthy Fall Meal!

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