Roasted carrot soup | La tarte maison


I fell into the cliché of the kitchen at the beginning of the year, what can you do?

I'm starting to publish my recipes again after the Christmas break, which lasted a little longer for me, and I'm starting again from a light recipe but which is first of all delicious and satisfying.
Oven roasted carrots and spring onions along with some spices, which are then passed through a food mill to become a super tasty cream. What I always repeat in these pages is that the recipes I publish are really those designed for home, and since after the holidays there was a fair desire for light foods, nothing better than a vegetable cream. But clearly not the usual past, because at the same time we are looking for inspiration for the blog, and here is the roasted carrot cream soup ready for us.

I had already made something similar, one carrot and almond creamand what's more I had always prepared it at this time of year demonstrating that detox goes hand in hand with carrots for me, a vegetable that I am greedy for, so much so that I once had indigestion but despite this I have never gotten bored of it. In short, I love raw carrots, whether cooked, roasted, boiled or braised, even more so because when cooked, beta-carotene, for which they are so famous, is more bioavailable, even more so if seasoned with extra virgin olive oil. (Bressanini docet).

And even if I fell into the banality of a recipe that is to all intents and purposes “light”, I don't mind, think of it as you like but this velvety soup deserved its space, right now when the desire to stay light takes over the festive binges.

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Creamy carrot and roasted onion soup

(3-4 servings)
400 g of carrots
3 fresh spring onions
sale q.b.
pepe q.b.
extra virgin olive oil
2 medium potatoes
paprika dolce q.b.
600 ml of vegetable broth*
2 tablespoons toasted pumpkin seeds

Clean the carrots and cut them into four parts lengthwise. Also clean the spring onions and cut them into two parts, eliminating the green part.
Spread the vegetables on a baking tray lined with baking paper and season them with plenty of oil, salt and pepper.
Bake at 200°C for 20 minutes.
Boil the potatoes in their skins, remove them and keep them aside.
Bring the vegetable broth to the boil.
Keep aside a few pieces of carrot and spring onion, transfer the other carrots and roasted onions into the food mill and puree them together with the potatoes and a few ladles of broth.
Add a little paprika to the puree, season with salt, distribute the cream soup in bowls with one or two carrots on top, a little pumpkin seeds toasted quickly in a pan and a sprinkling of pepper.

*if you don't feel like preparing a vegetable broth you can use lightly salted boiling water.


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