Friday Food Fun: Roasted Carrot Soup

Wednesday morning as I was juicing some carrots, apples, oranges, and ginger (our favorite), I was groaning about how spindly the carrots were. Spindly carrots do not do well in the juicer. Then I had an "aha!" Spindly carrots would roast wonderfully and I could find a use for them once I got them roasted. Well, before they were done I knew what I would do. Fred and I were both working at home that day, and I love to whip up some lunch when he's here. I thought I'd try to make us a sweet little bowl of soup. Here's how I did it.

Roasted Carrot Soup

serves 2

A dozen or so spindly carrots (under one inch in diameter)

4T olive oil

salt & pepper

2 t chicken base

2 c water (or 2 c chicken or vegetable broth)

1/2 c chopped onions

1/2 t dried tarragon

1/2 t fresh thyme

1/2 t garlic powder

2 T sour cream

juice of one lemon

croutons, feta cheese crumbles, and fresh oregano for garnish

Peel the carrots, place them in a baking dish, and toss with 2 T of the olive oil and some salt ( I used orange salt) and fresh-cracked pepper. Roast the carrots for 20 minutes at 475 degrees, turning them once, halfway through the process. Take the carrots out of the oven and cover tightly with aluminum foil to rest while preparing the broth.

Saute the onions in the remaining 2 T olive oil until translucent. Add the chicken base and water (or broth), and the thyme and garlic powder. Uncover the carrots, chop them into one-inch sections, and add them to the broth. Bring the soup to a boil and then lower to simmer for 10 minutes. Add more water if the soup seems too thick at this point. Remove pot from hot eye and puree with a handheld blender. Put the soup back on the hot eye to simmer while whisking in the sour cream until dissolved. 

Squeeze in the lemon juice, stir well, and divide between two bowls. Garnish with croutons, feta cheese, and fresh oregano. 

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I'll be back tomorrow to tell you who won the orange goody box!