Roasted Carrot Soup

If I knew how to get in touch with Bugs Bunny, he would get an invitation to dinner.  And, if I got in touch with Bugs, extended the invitation, and he accepted, I would hope he likes Roasted Carrot Soup.  That’s about the sum total of what we’re having for dinner.

My vegetable bin had two pounds of carrots and a half a bunch of celery. Nothing more, nothing less.   I also had  onions and potatoes.  My first thought was to roast carrots, potatoes and onions.  That was a very good thought.  I roasted the carrots, potatoes and onions and then turned them into soup.

We managed to scrounge around and find a package of pork chops.  Roasted carrot soup and Skillet Roasted Pork Chops will make a fine supper.

If you happen to run into Bugs, tell him he has a standing invitation to have a bowl of carrot soup with us.  Tell him we’ll keep the porch light on for him.

Y’all come see us!

Roasted Carrot Soup

Make the size of the dice uniform so the vegetables will cook evenly. If you need an option instead of wine, try adding a little bit of vinegar or some lemon juice.  Add only a tiny bit and taste.  The soup needs some acidity to make the flavors burst forth.  Burst forth….how did I wind up getting all “thee and thou” on you?

This recipe is  easily halved.  I needed to use up two pounds of carrots so I developed the recipe to accommodate.

I cooked the vegetables on a high temperature because of the large volume.  Cooking at a lower temperature would have steamed the vegetables but not allow them to get browned.  If using a smaller amount, a lower cooking temperature may be used.

2 pounds carrots, peeled and diced

2 potatoes, diced

2 sweet onions, diced

olive oil

1 1/2 teaspoons 4-1-1 seasoning

2 quarts chicken stock

1/4 teaspoon ground ginger

1 cup dry white wine

half and half – optional

Place diced vegetables on a large sheet pan  lined  with foil and sprayed with non-stick spray.

Cook at 500 degrees for 40 minutes or until browned.

left – veggies prepped and ready for the oven; right – nicely caramelized and ready for the soup pot

Add cooked vegetables to a large pot.  Add remaining ingredients and simmer for 30 minutes.  Puree using an immersion blender.  Add additional liquid if you desire a thinner soup.

Pour into individual serving bowls or cups.  Add a small amount of half and half to each serving, if desired.

Serve warm.

Note: if you use a blender or food processor to puree, do it in small batches.

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5 from 1 vote

Roasted Carrot Soup

Author: Jackie Garvin

Ingredients

• Roasted Carrot Soup
• Make the size of the dice uniform so the vegetables will cook evenly. If you need an option instead of wine try adding a little bit of vinegar or some lemon juice. Add only a tiny bit and taste. The soup needs some acidity to make the flavors burst forth. Burst forth….how did I wind up getting all “thee and thou” on you?
• This recipe is easily halved. I needed to use up two pounds of carrots so I developed the recipe to accommodate.
• I cooked the vegetables on a high temperature because of the large volume. Cooking at a lower temperature would have steamed the vegetables but not allow them to get browned. If using a smaller amount a lower cooking temperature may be used.
• 2 pounds carrots peeled and diced
• 2 potatoes diced
• 2 sweet onions diced
• olive oil
• 1 1/2 teaspoons 4-1-1 seasoning
• 2 quarts chicken stock
• 1/4 teaspoon ground ginger
• 1 cup dry white wine
• half and half – optional

Instructions

• Place diced vegetables on a large sheet pan lined with foil and sprayed with non-stick spray.
• Cook at 500 degrees for 40 minutes or until browned.
• Add cooked vegetables to a large pot. Add remaining ingredients and simmer for 30 minutes. Puree using an immersion blender. Add additional liquid if you desire a thinner soup.
• Pour into individual serving bowls or cups. Add a small amount of half and half to each serving, if desired.
• Serve warm.
• Note: if you use a blender or food processor to puree, do it in small batches.

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