I’m not going to lie; carrot soup has never sounded all that appealing to me. I like soup, I like carrots, but still, I just couldn’t imagine it was that good. But after a week of nursing two young girls through a bad stomach flu and eating terribly (read: whatever I could grab off the counter on my way past, usually some sort of white bread that I was trying to get the girls to eat, including, but not limited to, timbits) I felt like I needed an injection of vegetables in my life. I saw this recipe on Everybody Likes Sandwiches, saw a giant bag of carrots in my fridge and took inspiration where my sleep deprived brain could find it. I decided that all veggies taste better roasted and that this soup needed all the flavour it could get (my confidence not being very high in this recipe). Also, I didn’t have any oranges and I had some leftover roasted yams in my fridge. And so a soup was born. And it was really, really good; comfort food good. This will be made again and again in my house; hope you like it too.
12 small/medium carrots, roughly chopped
1/2 medium yam, roughly chopped (or leftover roasted yams from your fridge)
1 tsp or so of olive oil
1-2 sprigs fresh rosemary (don’t skip this if you can, it’s worth it)
Salt and pepper
Stir all of the above together and roast in a hot oven (400-425) for about an hour, stirring occasionally. This can be done the day before, in the morning, or directly before you make the soup, whatever works best. I think for me I will make a point of making this soup out of leftovers, so I will roast extra when making dinner the night before and then use up the veggies in this soup.
1-2 Tbsp butter
1 onion, chopped
1, 1″ piece of ginger, peeled and chopped
2 vegetable bouillon cubes
3 heaping Tbsp thick yogurt
1-2 cloves garlic, minced
Melt butter in a large pot over medium-low heat and add the onion and ginger. Stir until softened, but not browned. Add about 3 cups of water and the bouillon cubes and bring to a boil. Simmer for 10-15 min, or until the bouillon is well dissolved and everything is soft.
Either use an immersion blender to make things smooth or do it in batches in a regular blender (like me). Set back over low heat to stay warm and stir in the fresh garlic and yogurt. We had it with no-knead bread toasts with brie and pear vanilla jam (recipe to be hopefully posted soon)