Carrots are one of those veggies that are rarely center stage but great year around for great garnishes of color and great for a little crunch in a fresh salad. Fall is a time to take those bright ingredients from summer and warm them up. We do this by roasted them first in the oven to bring out their natural sweetness. No meat or diary means it is vegan and leaves you guilt free and able to enjoy a big bowl!
This autumn carrot soup is a delicious hearty option for your fall and holiday menu to please the family.
1 Tbsp Olive Oil
1-pound peeled carrots
¾ c chopped sweet onion
2 cloves minced garlic
1 chopped, cleaned leek
3 c vegetable broth
½ c orange juice
2 tsp chopped fresh tarragon or basil
Preheat over to 400F.
Toss carrots in olive oil in large oven proof pot and roast for 15 minutes.
Move pot to stove over medium heat. Add onion and leek. Sauté until soft, about 5 minutes.
Add minced garlic, sauté for 1 min (don’t let garlic burn).
Add broth, cover and bring to boil. Reduce heat, uncover and simmer until carrots are tender, about 12 minutes.
Puree soup in a blender (in batches) or using a hand blender in the pot until smooth. With the soup back in the pot, stir in orange juice and chopped tarragon or basil.
Simmer for a few minutes for the flavors to blend. Season to taste with salt and pepper.
Makes: 4 servings