School started again for hubby this week. Work has been mayhem, but is finally calming down.
We settled on soup for dinner on Monday night. Was it delicious? Make it and try for yourself. Don't forget the bread.
All I can say is, BRING ON THE TRUMPETS!
ROASTED CARROT AND GARLIC SOUP
adapted from How to Cook Everything
1 1/2 pounds of carrots, peeled and cut into strips
1 pound of baby red potatoes cut in half
olive oil for drizzling
3 cloves garlic, smashed with the flat of your knife
2 tsp ground cumin
1 tsp ground cilantro
salt and pepper
2 1/2 Cups chicken broth
1 cup diced onions
1. Preheat the oven to 425 degrees F while you peel and cut the carrots and potatos. Place the vegetables in a large bowl and drizzle with the olive oil, then dust with the cumin, cilantro, salt and pepper. Spread them out onto a large baking sheet and place the smashed garlic on the baking sheet as well. Roast vegetables for about 35 minutes, or until starting to golden, they should be tender when pierced with a fork.
2. When the vegetables are done roasting, take them out of the oven, and try not to eat them all, they will smell divine and taste even better. Go ahead and have a sample, it will whet your appetite. To a medium saucepan, add 2 tsp olive oil, and the onions. Saute until they are soft. Add the chicken broth and the roasted vegetables (potatoes, garlic and carrots). Bring to a boil, then simmer for 5 minutes.
3. Turn off the heat using either an immersion blender, or by pouring your soup into an upright blender, puree until smooth. (NOTE: Husband liked chunks of potato so if you think you will too, add the potatoes after you have pureed the carrots and the broth. This would work better in an upright blender) Blend in batches if need be.
4. Pour soup back into the saucepan and cook for another 5 minutes. I only do this to make sure the soup is piping hot, mostly I just bring up the temperature again. Serve the soup with walnuts and feta cheese. And of course, homemade multigrain bread.
Trust me. You will NOT be disappointed in this recipe. The garlic makes it heavenly. I'm a huge proponent of garlic.