We’re cooking more soups now that colder temps are here. We find that a good soup warms the body … and soul. And the roasted carrot soup featured here would do just that. (Click here to see the recipe.)
This soup, courtesy of our friends at Food52.com, gets its special flavor by first broiling the carrots until they brown and soften. Amanda Hesser and Merrill Stubbs, the culinary heavyweights behind Food52.com, note that this gives the carrots “sweet, earthy depth.”
They also point out this soup – created by a cook named Reeve – uses just seven ingredients, minus the salt and pepper. It can be made in about 30 minutes. Despite its simplicity, this creamy, dairy-free soup packs “complex” flavor, Hesser and Stubbs add.
That complexity comes in part from simmering some ginger root and a thyme sprig in the broth before the carrots and onions are added. (Click here to see the recipe.)
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