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Roasted Carrot and Apple Soup

me
When I was growing up, carrots that were not raw were evil. This was because the only other type of carrot we saw were the ones that were boiled for hours in a pot of chicken or beef stock. Those carrots were mushy and had completely lost all their wonderful, sweet carrot flavor. As I started cooking, I quickly learned that not all cooked carrots are created equal. Roasted carrots are wonderfully sweet and have a great texture. I even gained an appreciation for tzimmes - a traditional Jewish dish of carrots roasted with honey. This soup is what a cooked carrot is supposed to taste like, to me - it is smooth, sweet, a little spicy from the ginger, a little sour from the apples and just wonderfully tasty. I recommend using a slightly sour apple for this recipe, as it complements the sweetness of the carrots quite well.

Carrot Apple Soup

Рецепт по-русски здесь

serves 4

1 lb carrots (baby carrots work really well here)
2/3 lb apples
1 tablespoon olive oil, cubed
1 tablespoon butter
1 small onion
1 tablespoon finely grated fresh ginger
2 cups chicken or vegetable stock
2 cups water
salt, black pepper - to taste
cream or sour cream, for serving

Preheat the oven to 190°C/375F

Peel the carrots and cut into pieces approximately 1 1/2 inch long. Core the apples and cut each into eighths. Place the carrots and the apples on a baking sheet, drizzle with the olive oil, mix and put into the hot oven. Roast the vegetables for an hour or until the carrots and the apples begin to turn brown. Halfway through the roasting, move the vegetables around.

In a heavy pot, melt the butter on medium heat. Add the onions and saute 10-12 minutes until the onions turn golden. Add the ginger to the pot and cook another 30 seconds. Add the carrots, apples, stock, water, salt and pepper to the pot. Bring the liquid to a boil, cover the pot, reduce the heat to low and let the soup simmer for 15-20 minutes. Cool the soup for the few minutes and then pure with a blender. Serve the soup hot with a swirl of cream or a dollop of sour cream.

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