Light My Fire, a charity anthology I’m in, releases tomorrow, and it includes my Kingsmill Courtships novella A Bonfire Night to Remember. (Our chosen charities for this anthology are Wounded Warrior Project and the International Mental Health Association.) I’m also busy getting ready for company and planning for Thanksgiving next week where I’m making dinner for 14 people. So that means, this week, I need an easy dinner that will last a few days.
Luckily, my husband likes soups and sandwiches for dinner. And he likes leftovers. So this week I’m making a roasted carrot soup made from fresh carrots and Vidalia onions. I may serve this soup with some grilled chicken, a salad, and a baguette. This soup also goes well with my husband’s favorite apple and brie grilled cheese sandwich. This recipe can also be frozen in smaller portions, but for my canner friends out there, it cannot be pressure-canned. It is too thick and has dairy in it. I hope you all have a great week!
Cream of Roasted Carrot Soup
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 medium onion peeled and cut into quarters
- 1 stalk celery cut into 1/2" pieces
- 5 cups chopped carrots cut in 1" chunks
- 1 Tablespoon Kosher salt
- dash freshly ground black pepper
- 1 Tablespoon butter
- 2 cloves garlic chopped
- 1 teaspoon chopped fresh thyme or parsley
- 2 cups water
- 4 cups chicken broth
- ½ cup half-and-half
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper to taste
- 1 Tablespoon roasted and salted sunflower seeds or pumpkin seeds
Instructions
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Preheat the oven to 450℉ and line a rimmed baking sheet with tinfoil.
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In a large bowl, stir together the carrots, onions, and celery. Stir in the 2 Tablespoons olive oil, 1 Tablespoon Kosher salt, and dash of freshly ground black pepper. Pour the vegetables onto the baking sheet and bake the veggies for 1 hour or until roasted and soft.
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In a large stockpot, melt the butter. Stir in the garlic and thyme and stir for 1 minutes. Stir in the roasted veggies and toss for 1 minute.
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Stir in the the water and broth and bring to a boil. Simmer for 40 minutes. Remove from heat.
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Using an immersion blender, blend the soup until smooth and creamy. Stir in the half and half and reheat the soup until ready to serve. Add salt and pepper, to taste, before serving. Garnish with roasted and salted sunflower or pumpkin seeds.
