If you read my blog you know as a fact that I am a soup lover. For those of you who are just tuning in, I am, as a fact, a soup lover! I don’t discriminate against hot or cold during the alternating seasons. Yeah, I think soup is good anytime, year round.
In preparation for a juice cleanse I would like to do (need to buy a juicer) and as a “detox” from all the deliciously horrible things I ate in Nola, I have been trying to stick to a raw foods diet…or eating clean…or whatever. Ha. I don’t think that Taverna brunch could be considered raw… I will, however, classify wine and mimosas as juice! Back on topic. Eating clean. God I hate that term. Looking over my cousin’s meal plans from her juice cleanse, one caught my eye- a roasted carrot soup! Honestly, I only like carrots raw, in stir fry, carrot cake, and carrot souffle. The word roasted changes matters. I don’t think I had ever had roasted carrots before. This recipe is a little bit more on the dirty side of eating!
4 large carrots, chopped
5-10 garlic cloves, the more the better in my opinion!
1/2 large sweet potato, chopped
2 tbs fresh ginger
the juice of 1/2 lemon
1 1/3 cups skim milk
1/2 cup chicken or vegetable broth
2 tbs flour
2 tsp chipotle powder
sea salt and fresh pepper to taste
1/2 tsp ground mustard
3 tbs coconut oil
(optional) garnish: 1 jalapeno and 1/2 white onion sauteed in 1 tbs butter
1. Preheat over to 350 degrees.
2. Peel garlic cloves and chop your carrots and sweet potato. I like to leave the skin on my sweet potatoes for that extra fiber! Carefully peel and chop your ginger. Watch out for those fingers! For some reason it’s always a close call when fresh ginger is involved!
3. Toss your garlic and chopped veggies in coconut oil and lemon juice. Season with mustard, chipotle, and salt and pepper. I think the chipotle and mustard together do an adequate job of contrasting the carrot’s sweetness and complimenting the earthiness of the sweet potato.
4. Roast your vegetables in the oven for about 50 minutes, tossing intermittently. Your kitchen should smell like Thanksgiving! Yum!
5. Whisk together you flour, chicken or vegetable broth, and 1/3 cup skim milk.
6. If you want to add something extra, thinly slice and saute a jalapeno and onion half. You’ll be glad you did!
7. When the vegetables are finished, transfer to a blender with the flour, milk, and broth mixture. Blend, slowly add in the remaining milk, season with salt and pepper, and blend some more. Transfer to bowls and serve!
I made some flat bread to go with because I was a carb fiend last week! Well, I crave carbs a majority of the time. I’d say this soup is guilt free for the most part! The ginger gives it a bit of an Asian flair! I ate my leftovers cold the next day. Carrot and ginger gazpacho!
So tell me, are y’all soup time all the time fans? Or do you prefer winter|hot & summer|cold?
Hope your week is getting off to a great start!