Roasted Carrot And Dill Soup Food

CREAMY ROASTED CARROT SOUP WITH GINGER

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
• Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
• Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
• Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
• Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

CARROT DILL SOUP

Steps:

• Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
• Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
• Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

ROASTED CARROT AND DILL SOUP

Steps:

• 1. Toss carrots with 2 tablespoons olive oil and generously sprinkle with salt.
• 2. Place carrots on baking sheet and broil until soft and brown. Turn carrots every 5 minutes to ensure they do not char.
• 3. Bring stock to a boil and add the ginger and sprig of thyme. Gently simmer for 15 minutes.
• 4. In a medium stock pot, add onion and remaining olive oil and brown/caramelize onion over medium heat.
• 5. Once the onion is caramelized, add garlic and carrots.
• 6. Remove the ginger and thyme from the stock and pour stock over onion and carrot mixture. Bring to boil and simmer for 10 minutes or until the carrots are very soft.
• 7. Puree mixture until smooth. Adjust consistency by adding stock (if too thick) or reducing over medium heat (if too thin).
• 8. Add chopped dill and mix well.
• 9. Adjust seasoning with salt and white pepper. The soup should have just a little kick from the white pepper.

CARROT DILL SOUP

Steps:

• Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
• Add carrots sliced about 1/2 inch, and cook about 4 minute
• Add stock and cook until vegetables are fork tender.
• Puree with hand blender.
• Stir in dill.