Roasted Carrot Soup
Author: Ciao Chow Linda
Ingredients
  • 1 pound of carrots, cut in half and roasted in 2 tablespoons olive oil
  • 6 cups parmesan broth (directions below, if not, use vegetable broth or chicken broth)
  • 1 large shallot, minced
  • 1 tablespoon olive oil
  • ½ cup cooked rice (I used brown rice, but white is fine)
  • If you don't have leftover cooked rice, add ¼ cup of uncooked rice to the soup instead
  • salt, pepper to taste
  • 1 teaspoon cumin
  • aged balsamic vinegar
  • home made croutons
Instructions
  1. Cut the carrots in half and roast them in a pan smeared with 2 tablespoons olive oil.
  2. Roast them at 425 degrees for 15 minutes.
  3. Place the minced shallot in the olive oil in a saucepan and sauté until softened.
  4. Add the roasted carrots, the strained parmesan broth, the rice, and the seasonings.
  5. Cook everything together in a simmer for about 20 minutes.
  6. Remove from heat and using either a blender or a stick blender, puree everything until silky smooth.
  7. Serve with droplets of aged balsamic vinegar and croutons.
  8. TO MAKE THE PARMESAN BROTH:
  9. -12 parmesan rinds
  10. stalk celery
  11. carrot
  12. clove garlic
  13. frond of fennel (optional)
  14. -7-8 cups water
  15. Place everything in a stock pot and let simmer for one hour.
  16. Strain and use as directed above.
  17. FOR THE CROUTONS:
  18. Trim the crust off some sturdy bread and cut into small cubes.
  19. Cook over medium high heat in about 1 tablespoon olive oil until browned and crispy.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2022/01/roasted-carrot-soup.html