even though it is spring elsewhere, here it is colorado. so it's stills snowing. today i wanted something warm and comforting and busted out my carrot soup. i do not like carrots and i'm not even crazy about soup. but i love this recipe and i make it alot. every time i eat it i think to myself,
"i cannot believe how many carrots i'm eating right now."
this time russ said, "it's like ice cream; except hot, and not."
i don't know about that but it is good. here's the recipe:
roughly chop about 1 lb. of carrots lengthwise
mix juice of 1/2 a lemon, 1/4 cup olive oil, tsp of honey, generous dash of cumin, garlic powder, salt and pepper
coat carrots in mixture and roast on a tray at 400, stirring occasionally until soft all the way through and browned on the outside.
meanwhile in a pot
mostly carmelize one small roughly chopped yellow onion (i use about a tbsp olive oil, start them off over medium high heat for about 5 minutes then drop it to low until they're browned, sweet and soft)
add one finely minced clove of garlic near the end and sautee at least one more minute
season with salt and pepper
add two cups of water, the roasted carrots and transfer to a blender (if you want this to be creamier use 1cup water, 1cup almond milk)
blend until mostly smooth, adding more liquid if necessary
transfer the liquid back to the pot, bring to a boil, then drop heat to medium low
add 1 tsp apple cider vinegar and simmer until the whole thing is smooth (longer is better, but we never have the patience)
season with salt and pepper as needed.
eat!
"i cannot believe how many carrots i'm eating right now."
this time russ said, "it's like ice cream; except hot, and not."
i don't know about that but it is good. here's the recipe:
roughly chop about 1 lb. of carrots lengthwise
mix juice of 1/2 a lemon, 1/4 cup olive oil, tsp of honey, generous dash of cumin, garlic powder, salt and pepper
coat carrots in mixture and roast on a tray at 400, stirring occasionally until soft all the way through and browned on the outside.
meanwhile in a pot
mostly carmelize one small roughly chopped yellow onion (i use about a tbsp olive oil, start them off over medium high heat for about 5 minutes then drop it to low until they're browned, sweet and soft)
add one finely minced clove of garlic near the end and sautee at least one more minute
season with salt and pepper
add two cups of water, the roasted carrots and transfer to a blender (if you want this to be creamier use 1cup water, 1cup almond milk)
blend until mostly smooth, adding more liquid if necessary
transfer the liquid back to the pot, bring to a boil, then drop heat to medium low
add 1 tsp apple cider vinegar and simmer until the whole thing is smooth (longer is better, but we never have the patience)
season with salt and pepper as needed.
eat!
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