I actually did a little dance of delight when first tasting this soup. Such rich flavor and so easy! Roasting elevates inexpensive and easy-to-keep ingredients to gourmet heights. Just the ticket if you having Brad Pitt or Alicia Silverstone over for dinner.
Save energy by roasting carrots and garlic when you preheat the oven for bread or pizza. Bonus: you'll have extra roasted garlic to mash with potatoes or spread on bread.
Active time: 10 minutes. Total time: 40 minutes. Serves 4.
Roasted Carrot and Garlic Soup Ingredients
1 pound carrots
1 head garlic (roast a whole head, but use about three cloves in this recipe)
1 tablespoon olive oil
1/4 teaspoon salt
1 1/2 cups chickpea broth from cooking dried chickpeas or other light-colored vegetable broth
Roasted Carrot and Garlic Soup Method
- Put rack in center of oven and preheat oven to 450°F. For easy cleanup, line a cookie sheet with parchment paper (optional).
- Scrub and trim carrots, then cut in quarters lengthwise and across. Cut the top off a head of garlic so each clove has room to expand. Toss carrots and garlic with olive oil until well coated, then arrange in a single layer. Sprinkle carrots with salt. Roast until well browned but not burned, about 30 minutes.
- Set up food processor with the stainless-steel blade. Nudge three plump cloves garlic from their paper wrappers and trim any bitter black tips. Put carrots, broth, and peeled garlic in food processor and process until smooth. Taste, then add salt or more peeled garlic as desired.
- Serve hot, reheated in microwave or on stove in needed. Keeps refrigerated for four days or frozen for a year.
- If roasting just a few garlic cloves, cut off their tips and remove a few minutes early so they don't burn.
- Something for Nothing I: After roasting vegetables, wipe parchment paper with slices of Good Whisk Bread to capture extra oil. Toast and serve with hot soup.
- Something for Nothing II: The broth from home-cooked chickpeas is delectably nutritious. The USDA says that the liquid from stewed kidney beans has over four grams of protein per cup and the same should hold true for other bean broths. Of course, the nutritients will vary based on how much water you use. But whatever it is, why throw it down the drain? Make soup!
- Don't use broth from canned chickpeas or other beans. It usually is too salty and has an off taste.
- The top images shows a double serving. I've learned to serve smaller portions of this intense and fiber-rich soup.