Wednesday, July 1, 2009

Roasted carrot soup

Roasted carrot soup / Sopa de cenoura assada

A lot has been said about Michael Jackson’s death and I won’t bother you with my thoughts about it. Just wanna say that to me he was a genius, his music has been part of my life since I was a little girl and “Thriller” scared the bejeesus out of me for the first time - the guy never ceased to amaze me.

When it comes to food, Donna Hay is the one that always amazes me – this delicious soup comes from her website.

Roasted carrot soup / Sopa de cenoura assada

Roasted carrot soup
from Donna Hay magazine

1kg carrots, peeled and roughly chopped
340g brown onions, roughly chopped
3 tablespoons olive oil
salt and cracked black pepper
1 teaspoon ground cumin
1.5 liters vegetable stock
1 cup (240ml) pouring (single) cream
parsley leaves, for sprinkling

Preheat oven to 180ºC/350ºF. Combine the carrot, onion, oil, salt, pepper and cumin in a baking dish. Roast for 30 minutes or until the carrot is tender.
Process, add the stock and blend until smooth. Place in a saucepan over medium heat, add the cream and bring to the boil. Cover, cook for 5 minutes and sprinkle with the parsley.

* I used garlic infused olive oil

Serves 4 (generously)

Roasted carrot soup / Sopa de cenoura assada

22 comments:

Snooky doodle said...

Fantastic photos ! and the soup looks delicious. I love Donna Hay recipes too

Katerina said...

I Just LOVE carrot soup. I swear it is the best way to consume carrots they are so versatile and it is a great way to be creative.

Half Baked said...

Looks fabulous!! I've got a bag of carrots in the fridge just dying to be made into soup!!

Carolyn Jung said...

Funny how we both have roasting on our minds, even when it's so warm these days. But who can resist this bright soup!

Peabody said...

This is so making me wish it were Fall!

Pam said...

I'm going to have to save this idea till it's cool here again! So pretty!

Manggy said...

I've always loved carrot soup but sometimes when I eat carrots it's just... eh. It's gotta be the roasting, I have to try this! :)

I loved MJ's music. I wore out my Dangerous album as a kid!

Susan from Food Blogga said...

I think the roasting makes the carrots taste super sweet!

anna said...

Ooh, now I want soup. That looks yummy!

Diana said...

Oh how funny! I'm blog surfing as my carrot soup is bubbling away on the stove. Yours looks delicious. My CSA carrots had a lot of yellow and white carrots (even one pink) so mine isn't going to be nearly as orange.

Anita said...

That's sounds nice and warm for the cold weather I am having - and also healthy, which will counteract my dessert :P

eatme_delicious said...

What a simple and tasty soup! I love roasted carrots.

Patricia Scarpin said...

Natalie, thank you!
Donna Hay is the best. :D

Katerina, I almost ate all the carrots while chopping them - they were so sweet!
Thank you!

Half Baked, I hope you try it!

Carolyn, tks for stopping by!

Pea, I hope you like it, darling!

Pam, it's DH, I knew you'd like it!

Mark, I love eating them raw - I almost ate them all while chopping them for the soup. :D
As for "Dangerous", it's an album packed with great songs. Love it.

Susan, you are right!

Anna, thank you!

Diana, tks for stopping by! Those colorful carrots must be wonderful!

Anita, tks for visiting! I hope you give it a go, it's a healthy and warm dinner idea!

Ashley, I love carrots in general. I'm glad you like it!

Lindsay said...

Yay! Another recipe for the carrots in my garden.

Lucy said...

What a delicious sounding soup! And looking - the photos are gorgeous and I love the little pan in the first photo :)

Angela said...

Oooh...this looks delightful! But, forgive me, how many carrots (roughly) are in 1kg??

I have a big of carrots that, on average, are about 10 inches long and 1/2 inch in diameter. I don't have very many of them, but if I could make a single helping of this soup, that would be great!!

Patricia Scarpin said...

Hi, Angela!
I really don't know... Sorry!

Susan said...

Tried your recipe - fantastic! I also threw two cloves of garlic into the roasting carrots and onions and reduced the amount of cream a little. For a garnish with the cream I used cilantro. Everyone loves it!

Susan said...

Ooops - I meant to say garnish with the sour cream. I used cilantro and sour cream to top it off.

Patricia Scarpin said...

Hi, Susan!
I'm so glad to know you and your dear ones liked the soup - that is fantastic! Thank you for letting me know. And I love the changes you made to the recipe - will be trying them next time.
Tks for sharing!

The Urban Baker said...

Hi Patricia! My kids love carrot soup and I generally make it every friday night for dinner, but I wanted to switch it up a bit. Do you think I could do this sans the cream? Looks heavenly!

Patricia Scarpin said...

Hi, sweetie! I think it would be really think without the cream... Maybe if you use less stock? I'm not sure...
xx

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