made by Emily
I am not a huge carrot fan, but I was looking for something to do with a ton of carrots leftover from a batch of baby food for my 5 month old. I found this idea from an old, old cookbook that I had dusted off from college days (which is funny, because who cooks in college, besides boiling water for Ramen noodles?). Anyway, Matt called this "20/20 soup"; because it's pretty much all carrots. I, however, like to think of it as "complexion soup" : ) Somehow it's a really good and light, summery soup for dinner, or a tasty starter. It's VERY easy too.
You'll Need:
1/2 cup olive oil
2 tsp honey
3 tsp ground cumin
3 tsp coriander seeds
2 cinnamon sticks
1 tsp ground sea salt
Ground black pepper
3 lbs carrots, peeled and cut into even chunks about 1-1 1/2" long
3 cups chicken stock
3 1/2 oz heavy cream
3/4 cup sour cream, for garnish
A few sprigs of cilantro leaves, for garnish
1/2 cup olive oil
2 tsp honey
3 tsp ground cumin
3 tsp coriander seeds
2 cinnamon sticks
1 tsp ground sea salt
Ground black pepper
3 lbs carrots, peeled and cut into even chunks about 1-1 1/2" long
3 cups chicken stock
3 1/2 oz heavy cream
3/4 cup sour cream, for garnish
A few sprigs of cilantro leaves, for garnish
To Make:
Preheat the oven to 400' F. Combine oil, honey, cumin, coriander, cinnamon sticks, 1 tsp sea salt and lots of ground pepper in a roasting pan. Add the chunks of carrot and mix well to coat all pieces of carrot. Roast for 1 hour until carrot is tender (toss the carrots once after 30 minutes or so).
Preheat the oven to 400' F. Combine oil, honey, cumin, coriander, cinnamon sticks, 1 tsp sea salt and lots of ground pepper in a roasting pan. Add the chunks of carrot and mix well to coat all pieces of carrot. Roast for 1 hour until carrot is tender (toss the carrots once after 30 minutes or so).
Transfer half the carrot chunks (minus the coriander seeds and cinnamon sticks), 1 1/2 cups of chicken stock, and 1 cup of water to a food processor or blender and blend until completely smooth.
To get the carrots into the blender without the coriander seeds and cinnamon sticks, just use your fingers and brush them off. It's pretty easy. But you don't want the seeds or cinnamon in the blender because it doesn't ground up very well and then you'll have to pick them out of the soup as you eat (I did this the first time I made it and it got a little tedious).
Transfer the pureed carrot mixture to a soup pot and put on Medium heat. Then repeat pureeing the remainder of the roasted carrots, another 1 1/2 c. chicken stock and another 1 c. water. Add this to soup pot too. Simmer this for about 10 minutes. Add the cream and season with salt & pepper as needed.
To get the carrots into the blender without the coriander seeds and cinnamon sticks, just use your fingers and brush them off. It's pretty easy. But you don't want the seeds or cinnamon in the blender because it doesn't ground up very well and then you'll have to pick them out of the soup as you eat (I did this the first time I made it and it got a little tedious).
Transfer the pureed carrot mixture to a soup pot and put on Medium heat. Then repeat pureeing the remainder of the roasted carrots, another 1 1/2 c. chicken stock and another 1 c. water. Add this to soup pot too. Simmer this for about 10 minutes. Add the cream and season with salt & pepper as needed.
Garnish with 1/4 tsp sour cream and a little cilantro sprig.
