This soup is so easy. It has very little prep time and very little clean up. It’s wholesome and warm and optimistically orange to brighten your rainy day.
1 pound carrots
2 small potatoes (I prefer red for this recipe, but anything is good.)
1 large onion
5 garlic cloves
2-4 tbls. olive oil
salt and pepper
1 bay leaf
2 thyme sprigs
1 quart water (or stock)
1/2 cup cream
- Preheat your oven to 425F. Cover a cookie sheet with parchment paper. (This makes clean up even easier. You won’t have to spend any time trying to scrub off roasted vegetables adhered to a baking sheet.)
- Peel and cut the carrots into chunks. Wash potatoes. Leave skins on and cut potatoes into similarly sized chunks. Peel onion and, you guessed it, cut it into chunks. Peel garlic cloves. Toss all of these delectable veggies on the cookie sheet with the olive oil and season with salt and pepper.
- Place in the oven to roast for 1 hour. Go do something else.
- Come back to the kitchen and pour the veggies into a soup pot. Add the water or stock. Add the bay leaf and thyme. Cover and simmer for about 20 minutes.
- Fish out the bay leaf and thyme stems. Using an immersion blender or your trusty standing blender, puree the vegetables until smooth. At this point, the soup can sit on low until you are ready to eat it.
- Finish with 1/2 cup cream, if you like.
We picked up another 5 pound bag of carrots last weekend at the Ballard Farmer’s Market. I heard the girl at the Nash’s stand say to the customer in front of me, “These are the last of this year’s carrots.” Snap! I grabbed up my bag. I was feeling disappointed about this, until I realized that the absence of carrots meant that spring vegetables were right around the corner. Thanks, carrots, for getting us through the winter! On to greener things!