Creamy Roasted Carrot Soup

roasted carrot soup with cayenne and ginger
Fall means soup.  Soup means it’s cold enough outside to not want to die at the thought of eating soup for dinner.  And it being cold enough outside seems to make everything around here better.  I sleep better, we can play outside longer without my redhead overheating and everything just feels fresh.  And I’m a bit of a broken record when it comes to hailing soups as a surefire way to get your kids to eat their vegetables, but I’m going to say it, again.  Cooking just about any vegetable and pureeing it into a soup is the easiest way to get a baby, toddler, picky adult to eat a vegetable otherwise sneered at due to its texture or appearance.  Olive used to eat asparagus.  But then, she turned two and decided she was no longer interested.  But the other day I made a batch of asparagus soup and she drank it down.  Same flavor, different delivery vehicle.  And when you add a piece of crusty, buttery bread on the side, the soup suddenly seems like a complete meal.

My go-to soup in the fall is usually butternut squash.  But I nearly always have a half-used bag of carrots in the fridge, waiting to become something more exciting than diced up for chicken pot pie.  The other day I made this soup and I loved it.  We ate on it for several days – always a good side dish or starter, and good for dunking toasted bread.  I don’t need to say it, again, but this batch of soup would fill up about 12 baby food jars.  Can you lend 30 minutes to making a vegetable soup?  How about $3 for a 2lb bag of carrots?  How much is a jar of baby food, again?  You get the point.

Yay, soup!

roasted carrot soup
Roasted Carrot Soup
serves 6-8

1 sweet onion, diced
3 TBS olive oil
2 lbs carrots, peeled and chopped
6 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and Pepper to taste
ground ginger and paprika for garnish

Heat the olive oil in a large pot over medium high heat until it shimmers.  Toss in the onion and saute until tender but not browned, about 5-6 minutes.  Add in the carrots and cook for about 10 minutes, stirring to coat in the oil.  Add the stock and let the pot come to a boil, then reduce the heat and simmer for about 20 minutes, or until the carrots are tender.  Puree directly in the pot with an immersion blender, or take in batches to a standard blender and puree until smooth.  If you used a standard blender, return the soup to the pot and add the heavy cream.  Season with salt and pepper to taste and then ladle into bowls and sprinkle with ground ginger, paprika and a splash of cream or sour cream.

Advertisements

Creamy White Bean Soup

White Bean and Celery Cream Soup

 

So these days, I’m either making soups, roasting something, caramelizing something, or melting chocolate.  Tis’ the season, right?  I found another gem in Homemade Winter of an incredibly filling, rich soup loaded with protein, fiber and veggies.  As a pureed soup, Olive had no problem drinking it from her little soup cup, and as I’ve said before, I think soups are THE easiest and most efficient way for toddlers to try a myriad of vegetables, flavors and colors.  And how easy they are to convert to “baby food”!  Back when I was making baby food, I would make a batch of vegetable soup, and after pureeing it, I could fill nearly a dozen jars.  Try buying a dozen jars of baby food in the store vs. a butternut squash and some chicken stock.  The price difference says it all!

Olive has been very into “sauce!” lately, no matter what it is.  She covets it, even though she doesn’t like any of it except “tomato sauce” (ketchup).  Any time we have Srirracha or Tapatio or mustard – whatever – she wants it.  So we give her tastes of anything she requests.  She usually raises her eyebrows and fusses a bit, especially if it’s spicy, but hey, that’s how she learns!  This soup has a smoky chili oil drizzled on top, and I thought it was a genius addition.   I didn’t have any celeriac, and it was one of those super cold days where I didn’t want to run out to the store for one ingredient, so I used the celery I had in my fridge, and I thought it worked great.

More, yes, MORE post from Homemade Winter to come.  It’s so perfect for this season, it’s unbelievable.  Enjoy this soup!

Creamy White Bean Soup* – START THIS SOUP A DAY AHEAD
makes a lot

1 1/2 cups dried white beans
1/4 cup olive oil
2 leeks, white and light green parts, washed well and finely chopped
4 stalks of celery, diced
2 cloves of garlic, minced
6 1/2 cups chicken or vegetable broth (I used chicken)
2 tsp  minced fresh rosemary, or 1 tsp dried
salt and ground black pepper
juice of 1/2 lemon
drizzle of chili oil – I bought mine at an Asian Mart, but I think you could find it in the Asian section of any grocery store

Soak the beans overnight in enough water to cover them by 2 inches.

Heat the oil in a large saucepan or stock pot and add the leeks and celery.  Saute, stirring constantly, until the leeks are soft.  Add the garlic, stir for a bit, and then add the broth.

Drain the beans and add them to the saucepan.  Add the rosemary and season with salt and pepper.  Slowly bring to a boil.  Reduce the heat and let the soup simmer over low heat with the lid partway on for 2 hours.

Puree the soup with an immersion blender or in several batches in a regular blender (why on earth haven’t you bought an immersion, yet?!)  Stir in the lemon juice and taste for salt and pepper.  Serve hot with a drizzle of chili oil or Srirracha would be great, too!

*Homemade Winter adaptation