Ingredients with Measurements:
- 2 lbs of carrots, peeled and chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Blender or immersion blender
- Large pot
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, toss the chopped carrots, onion, and minced garlic with olive oil, salt, and pepper until well coated.
3. Spread the vegetables evenly on a baking sheet and roast in the oven for 30-40 minutes or until the carrots are tender and slightly caramelized.
4. Transfer the roasted vegetables to a large pot and add the vegetable broth.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with additional salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 21g
Carbohydrates: 23g
Protein: 4g
Sodium: 720mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Coconut milk can be used instead of heavy cream for a dairy-free option.
Variations:
- Add a pinch of cumin or curry powder for a spicier flavor.
- Top the soup with croutons or chopped fresh herbs like parsley or cilantro.
Tips and Tricks:
- To save time, you can roast the vegetables ahead of time and store them in the fridge until ready to use.
- For a smoother soup, strain the pureed mixture through a fine-mesh sieve before adding the cream.
Storage Instructions:
Store the soup in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally until heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with a drizzle of olive oil or a dollop of sour cream.
Garnishes:
- Croutons
- Fresh herbs like parsley or cilantro
- Sour cream or Greek yogurt
- Toasted nuts like almonds or walnuts
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested Side Dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
Troubleshooting Advice:
- If the soup is too thick, add more broth or cream until desired consistency is reached.
- If the soup is too thin, simmer on low heat until it thickens.
Food Safety Advice:
- Make sure to wash the vegetables thoroughly before using.
- Store the soup in an airtight container in the fridge and consume within 3 days.
Food History:
- Carrots have been cultivated for over 5,000 years and were originally grown for medicinal purposes.
Flavor Profiles:
- This soup has a sweet and savory flavor with a slight caramelized taste from the roasted vegetables.
Serving Suggestions:
- Serve the soup as a starter for a dinner party or as a comforting meal on a cold day.
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