Ingredients with Measurements:
- 1 pound of carrots, peeled and chopped
- 1 pound of wortel, peeled and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, toss the carrots, wortel, onion, garlic, cumin, smoked paprika, salt, pepper, and olive oil until well coated.
3. Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
4. Transfer the roasted vegetables to a large pot and add the vegetable broth.
5. Bring the mixture to a simmer and let it cook for 10-15 minutes.
6. Use a blender or immersion blender to puree the soup until smooth.
7. Taste and adjust seasoning as needed.
8. Serve hot with your favorite garnishes.
- Time:
Preparation time: 15 minutes
- Cooking time: 40-45 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 150
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of carrot or wortel for this recipe.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can substitute the ground cumin and smoked paprika with any other spices that you like.
Variations:
- Add a can of coconut milk for a creamier soup.
- Add a tablespoon of honey or maple syrup for a touch of sweetness.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure to toss the vegetables well with the spices and olive oil to ensure even roasting.
- Use a blender or immersion blender to puree the soup until it's completely smooth.
- Taste the soup and adjust the seasoning as needed before serving.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or yogurt on top.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Sour cream or yogurt
- Fresh herbs, such as parsley or cilantro
- Croutons
- Toasted nuts or seeds
Pairings:
- Serve with a crusty bread or a grilled cheese sandwich.
Suggested side dishes:
- A simple green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to wash your hands and all of the vegetables before preparing the soup.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Carrot soup has been a popular dish for centuries, with variations found in many different cultures around the world.
Flavor profiles:
- This soup has a sweet and smoky flavor from the roasted carrots and wortel, with a hint of spice from the cumin and smoked paprika.
Serving suggestions:
- Serve this soup as a starter or a main course for a cozy and comforting meal.
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