Roasted Carrot Soup

Carrots are the candy of the vegetable world. That's why they say to start your babies on the greens (peas, green beans) before oranges because if they sample the sweetness of carrots first, other veggies will taste bitter in comparison. Even kids and adults who don't eat veggies will eat carrots (usually with a LOT of dip or hummus). I remember pulling tiny carrots out of my grandmother's garden and eating them in the hot summer sun - I can still taste the flavor of warm soil mingling with the carrot. I wonder if some daring chef out there has tried to add a soil flavor. Maybe that's what mushrooms are for. One of those diets, Atkins? Zone? put carrots on the "see me after class" list. Too much natural sugar. Really? Can a vegetable be bad? Just skip the fries and chips, save special occasions, and eat all the vegetables you want. And eat a whole potato too - with the skin (another slightly soil-y flavor).

This soup is packed with sturdy dependable old carrots - delicious, though I hope this is my last hot soup for awhile (and I'll spare you any comments on the temperature here because I know you want to move on - me too but I'm still strapped into my Smartwool socks and turtleneck so....).

Thick and rich tasting with just a few spoonfuls of cream (or yogurt).  Easy too - just roast the carrots, saute the onions and garlic, add the stock, puree and you're done. Try and get hold of some Pimenton - it's such a great spice; slightly hot and smoky and makes all the difference in a simple dish like this. Once you have it you can use it to perk up lots of things - grilled cheese sandwichs, soups, meats and sauces. 

Roasted Carrot Soup

Inspired by Reeve via Food52 

Serves 4

2 pounds peeled organic carrots (cut into 1/2 inch chunks)
1 onion, chopped (about 1 cup)
1 1 inch piece fresh ginger, peeled
6 cups vegetable stock
2 garlic cloves (1 tablespoon), minced
1/4 cup olive oil
2 tablespoons cream or plain yogurt*
1 teaspoon pimenton/hot spanish paprika
1-2 tablespoons lemon juice
Truffle salt (optional - see note)

1. Preheat oven to 500º.

2. Put cut carrots on a sheet pan, toss with a few tablespoons of olive oil and 1 tablespoon of kosher salt. Roast in oven until brown and soft, about 15-20 minutes.

3. Bring stock to boil in saucepan then add ginger piece and simmer for 15 minutes.

4. Put chopped onion and remaining 2 tablespoons olive oil in stockpot and saute until lightly brown and translucent. Add garlic and saute for another minutes then add pimenton, carrots and stock (removing ginger knob). Bring to a boil and simmer until carrots are soft enough to puree. Puree in in blender along with cream or yogurt, then add lemon juice and salt to taste (I added a heaping teaspoon). Serve with a sprinkle of truffle salt if you've got it.

* if using plain yogurt whisk it up with a little milk so it blends smoothly into the soup.

Note: Truffle salt is incredible. I can't describe the flavor - salty, yes, but something else and it's surprising. Elevates whatever savory thing it's sprinkled on. Worth the investment as it will last a long time. Most grocery stores have it - usually near the meat or deli counter.