Looking for a healthy dose of Vitamin A this winter? Try this deliciously simple carrot soup recipe, test driven in the The Drift Escentuals kitchen.
carrots contain beta carotene which metabolizes in to Vitamin A
As we learnt from last week’s Crazy about Carrot Seed Essential Oil post – you get more beta carotene from carrots that are cooked or pureed vs eaten raw. This tasty recipe requires only a handful of ingredients plus is nice and healthy because it does not require butter or cream to give it depth of flavour. Roasting the vegetables and a healthy dose of herbs will do the job.
Roasted Carrot and Rosemary Recipe
| 1 kg 1 4 cloves 1 bunch 1 tbs 4 cups 1 tbs | carrots, top and tailed and sliced into small, even sized chunks red onion, cut into wedges garlic, smashed fresh rosemary, leaves plucked dried thyme chicken stock, warmed balsamic vinegar olive oil salt & pepper |
- Preheat oven to 200 C.
- Toss carrots and onion in a baking dish. Generously coat with rosemary, dried thyme, salt and pepper. Then generously drizzle with olive oil and toss again to ensure the veggies are evenly coated with oil, herbs and spices.
- Roast in the oven for 1 hour, giving the veggies another flip around the 1/2 hour mark.
4. Remove from the oven when they are nicely roasted and not too brown
5. Let cool slightly, then add to a saucepan that is large enough to hold the roasted vegetables and stock without filling any higher than the halfway mark. (This is to ensure the stick blender mixer is covered, but the pot is not too full so your mixture does not splatter everywhere.)
6. Using a stick blender, add a cup of stock at a time and blend until smooth and at your desired thickness. I like my soup quite thick so I only required 3 1/2 cups.
7. Place saucepan onto stove and add balsamic vinegar. Gently heat through and adjust seasoning as required. If you like a little more spice, try cumin or a sprinkle of cayenne pepper.
8. Serve on it's own or with toasted Turkish bread.
5. Let cool slightly, then add to a saucepan that is large enough to hold the roasted vegetables and stock without filling any higher than the halfway mark. (This is to ensure the stick blender mixer is covered, but the pot is not too full so your mixture does not splatter everywhere.)
6. Using a stick blender, add a cup of stock at a time and blend until smooth and at your desired thickness. I like my soup quite thick so I only required 3 1/2 cups.
7. Place saucepan onto stove and add balsamic vinegar. Gently heat through and adjust seasoning as required. If you like a little more spice, try cumin or a sprinkle of cayenne pepper.
8. Serve on it's own or with toasted Turkish bread.
I hope you enjoy!
