Welcome to Roots Food Group, where we're passionate about sharing recipes that nourish body and soul. Today, we bring you a simple yet exquisite dish—Roasted Carrot Soup. This recipe warms you up on chilly days and brings a burst of bright color and deep flavors to your table. Let's explore how to make this comforting soup and delve into its rich culinary heritage.
The Story Behind the Dish
Roasted carrot soup is a classic example of how simple ingredients can be transformed into something spectacular. Its origins can be traced back to various cuisines across Europe, where root vegetables like carrots have been a staple due to their availability, affordability, and storage capability. Roasting the carrots intensifies their natural sweetness, making this soup rich and flavorful.
Benefits
Carrots are renowned for their high beta-carotene content, which the body converts into vitamin A. Vitamin A is crucial for good vision, skin health, and immune function. Adding spices like coriander and cumin enhances the flavor profile and brings additional antioxidants and health benefits.
Cultural Meaning
In many cultures, soups are the heart of the meal, symbolizing comfort and hospitality. With its vibrant color and comforting warmth, roasted carrot soup is often served during the fall and winter, embodying the essence of home-cooked comfort food. It's a dish that transcends borders and is adaptable to different palates and preferences, making it a beloved choice worldwide.
The Recipe
Ingredients
• 2 lbs carrots
• 3 Tbsp. extra virgin olive oil, divided
• 3/4 tsp fine sea salt, divided to taste
• 1 medium yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 4 cups vegetable broth (or water)
• 2 cups water
• 1 to 2 Tbsp. unsalted butter, to taste
• 1 1/2 teaspoons lemon juice, to taste
• Freshly ground black pepper, to taste
Directions
Step 1: Preheat the oven to 400° F. Line a large rimmed baking sheet with parchment paper
Step 2: Peel carrots and toss in 2 Tbsp olive oil. Place on baking sheet
Step 3: Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25-40 minutes, tossing halfway. Remove from oven.
Step 4: Add onions to a Dutch oven with 1 Tbsp olive oil. Cook, stirring occasionally, until the onion is softened and turning translucent, 5-7 minutes.
Step 5: Add the garlic, coriander and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour the vegetable broth and water while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
Step 6: When the roasted carrots are out of the oven, add them to the pot. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes.
Step 7: Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary.
Step 8: Add the butter, lemon juice, and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper, if necessary, to taste. Add another tablespoon of butter if you'd like more richness or a little more lemon juice if it needs more zing. Blend again, and serve.
In conclusion, Roasted Carrot Soup is a testament to the beauty of simple cooking. This dish highlights the sweet and earthy flavors of carrots, enhanced with the richness of olive oil and the zesty touch of lemon, making it a soul-soothing treat for any day.
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