ROASTED CARROT SOUP
6 servings
2 lbs carrots
1 white onion
olive oil
Course salt (for roasting)
2 shallots, minced
2 garlic cloves, peeled and minced, or use garlic press
1 Tablespoon butter
4 cups chicken stock (more or less depending on consistency preference)
2 teaspoons vegetable seasoning (includes: salt, garlic, chili pepper, onion flakes, red pepper, paprika and parsley)
2 teaspoons Kosher salt, more or less to taste
Fresh ground black pepper, to taste
1 teaspoon chili powder (for more heat)
6 slices bacon, crispy and crumbled
Preheat oven to 400°F.
Peel and cut the carrots and onions into chunks put them in a cookie sheet.
Drizzle with olive oil, sprinkle with coarse salt.
Roast for 35-45 minutes. They should be soft and caramelized around the edges.
While the carrots and onions are roasting. Add the butter to a dutch oven and melt. Add minced shallots and garlic and saute until shallots are translucent (few minutes).
Add the roasted carrots and onion and chicken stock to the dutch oven and stir.
Add the seasoning. (Feel free to mess around with the seasoning measurements but what I listed is what we thought tasted best. If you like cumin...have at it).
Blend all ingredients with an immersion blender or carefully transfer into a blender and blend. Bring the soup back to a simmer for 20-30 minutes.
Fry the bacon in a deep skillet until crisp. Then chop into little pieces.
Put bacon on top of the soup in serving bowls and enjoy.
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