Wednesday, June 2, 2010

Roasted Carrot and Potato Soup

When my mom was here a few weeks ago we went to an Italian restaurant and she got Carrot Potato soup that was really yummy. Then I also saw an episode of the Barefoot Contessa where she was making a roasted vegetable soup so I tried to blend the two. I turned out really yummy, although I would have liked more carrot flavor (I only had 2 carrots).

Roasted Carrot and Potato Soup
2-3 Carrots
2 Potatoes
1 Shallot or 1/2 onion
1 spring Rosemary
All Purpose Seasoning
Salt and Pepper
Thyme
4 cups Chicken Broth
Olive Oil
Optional: 1/4 Cup Half and Half
Peel carrots and potatoes then chop into medium chunks.
Also chop rosemary

Put veggies and rosemary on a baking sheet then drizzle about 3-4 Tb of olive oil.
Sprinkle with salt, pepper and all purpose seasoning. Bake on 425 for about 20 mins, take out half way to stir veggies.
Chop Shallots and Garlic.
In a stock pot, cook shallots and garlic in 1 TB olive oil until garlic is toasted.
Add roasted veggies and stir until coated.

Add chicken broth and half and half. Stir and cook until heated through.
Use an immersion blender to blend the veggies into a chunky puree. Add more chicken broth if you would like a thinner consistency.
Serve with toasted bread and maybe some sour cream and cheese.

1 comment:

Nancy said...

Love your blog and that recipe looks delish...