Another wintery creation…
This time, spurred on by a desire to eat carrots.
Interesting taste and not what I expected…
but made for a great lunch at work with a small freshly baked roll.
1 pound of carrots – peeled and cut into 1 inch slices
1 pound of parsnips – peeled and cut into 1 inch slices
1 medium yellow onion – peeled and cut into 1 inch chunks – I used half a large onion.
3 cloves of garlic – unpeeled
2 Tbs olive oil
8 twists of black pepper
4 cups of vegetable stock
Preheat oven to 375 degrees.
Toss chopped carrots, parsnips, onion and garlic (garlic should be unpeeled so it won’t burn) with 2 tbs of olive oil and black pepper. Toss to combine and spread out on a baking sheet and put in the oven.
Veggies will roast for 40 minutes but give them a stir every 10 to 15 minutes so they don’t burn. You want them caramelized – not burnt.
Meanwhile, heat 4 cups of stock in a stock pot.
When vegetables are done, squeeze garlic from its peel and add back to the veggies. Discard peel.
Add vegetables to stock – scrape the pan to get every last bit of veggies.
Puree vegetables and stock in a blender a bit at a time. Only fill the blender about ⅓ full and remove the little cap (blender lid insert) and cover with a kitchen towel. If you fill it up more than half and leave the little cap on – you’ll have a blender soup explosion – not fun at all!
Pour soup into bowls and serve – serves 2 to 4 depending on size of bowl/cup.