Roasted Carrot and Spice Soup

This isolation situation we find ourselves in has warranted a new life for us all. It’s afforded me time to try some new recipes and new experiences. Last night, I had a blast cooking with the Culture New Norm family on IGTV and we made this simple soup that pays you back much more than you put in. Warm and cozy with the current rainy weather, or just feel-good food for the days at home.

Prep time: 25 minutes

Total time: 1 hour 30minutes

Serves 4

SOUP

  • carrots, 2 lbs (about 10 medium sized carrots)
  • sweet potato, 1/2 lb (1 medium sized)
  • olive oil, 1/4 c + 3 T
  • cumin 1 tsp
  • coriander, 1/2 tsp
  • smoked paprika, 1/2 tsp
  • black pepper, 1/2 tsp
  • salt, 1 tsp+ more to taste
  • _ _ _
  • onion, diced 1 large (about 2 c)
  • ginger, minced, 2 tsp
  • broth, chicken or vegetable, 5 c
  • apple cider vinegar, 1/2 tsp

CANDIED WALNUTS:

  • walnuts, 2 c
  • brown sugar, 1/2 c
  • white sugar, 1/4 c
  • ground cinnamon, 1 T
  • cayenne pepper, 1/4 tsp
  • black pepper, 1/2 tsp
  • water, 1/4 c
  • vanilla extract, 1 tsp
  • salt, 1 t
  • orange zest 1 tsp (optional)

 

  1. Preheat oven to 400 F.
  2. Peel and cut the carrots and sweet potato into even sized (about 2 inch) pieces.
  3. In a bowl, toss the carrots and potato in 1/4 c oil. Sprinkle the spices over the cut vegetables and toss to coat.
  4. Spread the carrots and sweet potato on a foil lined baking sheet.
  5. Roast for 45 to 60 minutes till softened and charred in some spots, stirring occasionally. Remove from oven.
  6. For the nuts, while the vegetables are roasting, combine the sugars, cinnamon, cayenne, and black pepper.
  7. Over medium heat, toast the nuts in a dry pan for about 2-3 minutes, stirring often until they give off a toasty aroma. Remove from pan and set aside. (This can also be done on a sheet pan for 2-3 minute in a 350 F oven or 5 minutes in a 300 F oven, perhaps before beginning the carrots.)
  8. Over medium heat, add the sugars, spice, and water to the pan, swirling gently to combine, until sugar dissolves and is syrupy and bubbling gently. Add in the vanilla, salt, orange zest and the reserved nuts.
  9. Stir to coat the nuts. Continue until most of the water dissolves and the sugar begins to crystallize and harden. Remove from pan and spread on parchment to cool and continue hardening.
  10. If nuts still appear sticky and wet after a few minutes, they can be put in the oven at 300 for about 3 minutes once the carrots come out.
  11. For the soup, over medium heat, saute the onions in remaining oil for 3 minutes. After 3 minutes, add the ginger and continue cooking until onions are translucent,  You can sprinkle with salt to help the process along. They should be softened but not brown.
  12. Add in roasted vegetables and broth. Bring to a boil then lower to a simmer and cook for 15 minutes to allow flavors to mesh. Season with salt and pepper to taste.
  13. In a blender, add the vinegar and puree the simmered soup until smooth, about 90 seconds. (Be sure to leave steam vent slightly open to release steam and pressure.) You can adjust the consistency by adding more broth or returning soup to simmer until thickened.
  14. Once the soup is smooth, pour or ladle into bowls. Top with nuts, whole or chopped, and if you’d like, you can drizzle with cream or coconut milk and sprinkle with herbs. Enjoy!

Let me know if you try this please. Thanks for joining me.

For more pictures, check out my albums on Instagram and Facebook @ChefTasteBud. 

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