Ingredients with Measurements:
- 1 pound carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup walnuts, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss chopped carrots, onion, garlic, and walnuts with olive oil, salt, and pepper.
3. Spread the mixture onto a baking sheet and roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
4. In a large pot, bring vegetable broth to a boil.
5. Add the roasted vegetables and walnuts to the pot and simmer for 10 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. Heat the soup over medium heat until warmed through.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 22g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Almonds or pecans can be used instead of walnuts.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add a pinch of cumin or curry powder for a spicy twist.
- Top with croutons or a dollop of sour cream for added texture.
Tips and tricks:
- To make the soup creamier, add more heavy cream or blend for longer.
- For a nuttier flavor, toast the walnuts before adding them to the soup.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until warmed through.
Presentation ideas:
- Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped walnuts.
Garnishes:
- Chopped parsley or chives.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
- Make sure to properly store and refrigerate any leftovers.
Food history:
- Carrots have been used in soups for centuries, and walnuts have been a popular ingredient in Mediterranean cuisine for just as long.
Flavor profiles:
- This soup is creamy, nutty, and slightly sweet.
Serving suggestions:
- Serve as a starter or main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A