Roasted Carrot And Tomato Soup

A bowl (or two) of this steaming hot soup is the perfect meal on a crisp, cold day.



This soup may have been inspired by the one mentioned in the previous post. Sadly though, it tasted nothing like it (the one that we had at The Morningstar Bistro). It was not bad, just a little different and that's not always a bad thing!

I had a lot of baby carrots and cherry tomatoes that I had purchased with nothing particular to make in mind. Though I'm a very organized person, I’m not one to plan meals ahead of time for each day of the week, although grocery shopping and cooking would probably be a lot easier if I did! A roasted vegetable soup seemed like a good way to put these vegetables to use, I thought. So here's what I did.

Ingredients:
30-35 baby carrots, chopped
25-30 cherry tomatoes, halved
½ onion, chopped into small chunks
5 cloves garlic, peeled
2 Tbsp olive oil
Salt
Pepper
Red chilli flakes
¾ tsp grated ginger
1 cup milk (I use 2 %)
Toasted sesame seeds

Method:
Preheat the oven to 375 degrees F.

Place the chopped vegetables in a baking dish lined with foil. Add olive oil, salt, pepper and red chilli flakes. Toss well so that the vegetables are coated with the oil and spices.

Roast in preheated oven at 375 degrees F for about 50- 60 minutes, turning the vegetables occasionally, till tender.

Cool and blend/puree the roasted vegetables. I like my soup a little thick and chunky with some texture to it, so I don’t puree until smooth. Return the pureed vegetables to a large saucepan and simmer on medium heat.

Add grated ginger, milk and water and thin out the soup to the desired consistency. I’d have used vegetable broth/stock if I’d had it. Work with whatever you have.

Simmer on medium heat for a few minutes before bringing to a boil. Season with salt and pepper. Sprinkle some lightly toasted sesame seeds on top. Serve hot.



This seems like a good enough entry for FIC: Orange and SWC: Soups.