Carrots & cumin create a winning combination of flavor. This soup is easy to make & could be an impressive starter to a dinner with friends or could be enjoyed throughout the week.
The end of the year is upon us & I’m reminiscing about this time last year as I gaze into our souvenir ornament from Snowshoe Mountain.
It was a blast for sure, I spent most of my twenties living on the slopes of the Rocky Mountains & Snowshoe has a way to resemble those hills while still staying on the east side.
If you ever think about taking a trip to the mountains for a ride or to ski, I highly recommend traveling a little further to Snowshoe. It’s totally worth it.
So much has happened over the past year, as I’m half way through my pregnancy, I have a goal to hit the hills next Christmas as motivation to get back into the shape I was in before human creation began.
Back to delicious soup…
Just look at those beauties.
This Christmas we spent a few days at Lake Rabun, GA & I made a stop at Trader Joe’s the day before. This has now been a tradition of ours since we did the same last year as Trader Joe’s has some of the best fair trade provisions available at such reasonable prices. I’ll deff. fill in all the deets about our Christmas bounty in the upcoming post.
As for this carrot cumin soup, I initially envisioned these colorful carrots to be roasted & were planned to accompany our rack of lamb for Christmas Dinner, but or menu changed due to all the food we had consumed previously that day. More on that later…
I just roughly cut them & tossed them in a bit of olive oil & salt. Into the oven they went to roast.
So I have to mention, I got a new lens for Christmas. A Nikon 50mm f/1.4G SIC SW Prime AF-S Nikkor Lens for Nikon Digital SLR Cameras to be exact & man what a lens! I’ve been playing around with it & it blows my mind all the capabilities it has. Also the notion of diving into the unknown such as this really stimulates my mind as I’m intrigued to learn so much more about it. I love that about learning new things. So from this point on, I’ll be expressing my food blog in a better view. I do hope to hear what you think of the improved quality as well as my evolving skills as a food photographer.
For a creaminess in texture, it’s important to blend as long as your blender can without over heating. That is unless you are lucky enough to have a Vitamix 5300 Improved 5200 More Powerful, Fits Under Cabinet Model, Black.
This soup totally wakes up your tastebuds & needless to say, isn’t all that bad for you either. I’m happy to report, this hits on both aspects of simple & healthy.
Until next time!
- 1 lb carrots
- 1 onion
- 1 T ghee
- 1.5 T ground cumin
- 1 T olive oil
- 1 t sea salt + more to season finished soup
- 4 cups [url href=”http://www.susansimplyhealthy.com/homemade-vegetable-stock/” target=”_blank” title=”Vegetable Stock”]vegetable stock[/url]
- Turn the oven on to 400
- Roughly cut the carrots into same size cuts, so that they roast evenly
- Toss the carrots in olive oil & salt
- Roast for :45, checking often, stirring with spoon preventing them from sticking & burning
- While carrots roast, in large skillet, melt ghee over med heat & rough chop the onion & sweat them without adding caramelization. Let cool for a few min.
- When carrots are finished, let cool, close to room temp.
- Add carrots, onion, stock, cumin & a few large pinches of sea salt to the blender & let it go a few minutes, tasting with a spoon to adjust seasoning. The longer it blends, the smoother it will be.
- If your blender is not giving you the consistency you want, you may choose to pass the soup through a [url href=”http://en.wikipedia.org/wiki/Chinois” target=”_blank” title=”Chinois”]chinois[/url].
- Reheat soup over med heat & enjoy!