foodie friday: carrot soup

the first real snow fell on denver this week, accompanied by -13F temps. i’m not exactly in the christmas mood yet, but found myself hanging a star in my window in preparation for guests. the first of five christmas parties was had and the non-profit i work for is in preparation for our biggest fundraiser of the year – which happens tomorrow. ’tis the season.

after traveling over thanksgiving, i was looking forward to having a few people over this week. homemade eggnog, carrot soup and sourdough were the perfect accompaniment to the cold weather.

ROASTED CARROT SOUP (adapted from food52)

  • 8 large carrots (about 1 3/4 pounds)
  • 1/8 cup olive oil
  • salt
  • 6 cups vegetable stock
  • 1 piece ginger, an inch long, peeled
  • 1/2 large sweet onion, chopped
  • 1 T minced garlic
  • black pepper
  • nutmeg
  • roasted chili pepper
  • paprika
  1. Peel and cut the carrots into 1/2-inch rounds. Cut onions into boats. On a baking sheet, toss the carrots and onion with 2 tablespoons of the olive oil and sprinkle generously with salt. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
  2. Put the garlic and ginger in a medium stock pot with the remaining olive oil.  Saute for a few minutes and add the stock.
  3. Add carrots and onions to the stock. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
  4. Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper (and whatever spices are fitting). Serve with hearty bread!
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