Roasted Carrot Soup
This is one of those soups that deserves to be eaten frequently through the winter. Chock-full of seasonal flavours, layers of nutrition, and there are many possible variations according to what you have on hand.
3 pounds carrots; sliced into lengths or coins of similar size
3 - 4 cloves of garlic, peeled and whole
1 medium onion or 1/2 a leek, sliced in large chunks
1 - 2 stalks celery, optional
3 Tbsp olive oil or melted butter or lard
1/2 tsp cumin
1/2 - 1 tsp sage
generous sprinkling of sea salt
a few grinds of black pepper
3 - 5 cups broth (from chicken bones, pork bones, turkey bones, or beef bones, etc)
Toss the vegetables in the oil or butter.
Spread them on a baking sheet or in a roasting pan; sprinkle with the cumin, sage, salt and pepper.
Roast at 325F, until tender (20 - 40 minutes, depending on the size of your vegetables). It may work best to keep each vegetable in a separate area of the pan, in case the garlic or onions finish cooking before the carrots.
Meanwhile, combine in a bowl:
- 2 cups chickpeas
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1 - 2 tsp freshly grated ginger or 1/2 tsp dry ground ginger
- 1/4 tsp cumin
Remove the vegetables from the oven, and spread the chickpeas on the same baking sheet (or, use another rimmed baking sheet to roast them while the vegetables are roasting).
Roast the chickpeas for about 10 minutes, or until just barely starting to brown.
Puree the carrots, onions, and garlic with 2 - 3 cups of broth, using either a food processor, blender, or immersion blender in a pot. Combine all the vegetables in a pot, and gently heat it through. Add more broth as needed, to achieve the consistency that you prefer.
Fill each bowl with soup, and top with roasted chickpeas and a big dollop of creme fraiche or sour cream.
This soup keeps well in the fridge (or freezer), and tastes even better the next day.
- Instead of chickpeas, add whatever leftover meat you have on hand.
- If desired, add chopped spinach to the soup after it's pureed, and cook to wilt the spinach.