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Easy and delicious roasted carrot, shallot and garlic soup with fresh cilantro!
Preheat your oven to 375ºF.
Start by peeling and cutting carrots in half, then in fourths so your carrots look like sticks. The important thing is to cut all of them the same size so they cook evenly (do your best).
You will need to use 2 cookie sheets to roast them.
Cut the bottom of a head of garlic so the cloves are all exposed.
On each pan, drizzle some olive oil and place the carrots over top, moving them around so they all get a thin coat of oil on them (about 4 tablespoons of oil on each pan). Make sure they are not overlapping.
Place the head of garlic on one of the two pans, open side down and make sure you have olive oil where you place it.
Season your carrots with a bit of salt and pepper and place them in the oven. Now, depending on the thickness of your carrots, the roasting time might be longer or quicker. Start by roasting them for about 15 minutes and test them with a fork. You want them to be completely cooked and ‘”mushy.” Your fork will go through them without any pressure. It took my carrots about 35 to 40 minutes to roast but I had some huge carrots.
While the carrots are cooking, put butter in a medium pan and heat it up on medium high heat. When the butter is bubbling, add the shallots and cook on the same heat for about 2 minutes, stirring frequently. Reduce your heat to medium low and cook the shallots for about 15 minutes, stirring frequently, until the are soft and sweet (taste them).
Once your carrots are cooked, take them out of the oven and transfer them into a medium saucepan, along with 5 of the roasted garlic cloves and the cooked shallots. (To take the cloves out of the head of garlic, simply press on it and they will come out, no problem. You can use the rest of the cloves to serve with a creamy cheese like goat cheese, brie, etc.)
Add chicken broth to the saucepan and bring to a boil, covered. Boil for about 4 to 5 minutes and turn the heat off. Let the mixture cool a bit (about 10 minutes) before transferring it to the food processor or the blender.
Transfer the whole thing into a food processor of a good blender and add your cilantro. Process until it has reached a soup consistency. You might have to add a bit of chicken broth to make it thinner (to your liking).
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!