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Springtime Soup.

May 3, 2017

A few years ago, my Ma and I went out to a nice little lunch at a local establishment in the Northwoods. It is one of our favorite places up there because they have the best French Dip and usually pretty decent specials. ANYWAYS, I was reminded of a spectacular Butter Roasted Carrot soup that I had that day during a conversation I was having last week.

 

That soup was hands down one of the best soups I have ever had. I still remember it even after three years have passed - that’s quite the impression! We were tasting that soup like we were professional chefs trying to guess what was in it and how they made it! About a week after we tried it, I put my taste bud expertise to the test and made a really tasty version. I haven’t made it since that day so what better time than now? Carrot soups are perfect for the spring-time!

 

This soup has a lighter texture but is filling at the same time. I served mine with a Honey Havarti Grilled Cheese and as ALWAYS, used my Vitamix to blend.  

 

What is your favorite Spring-time soup?

 

 

 

Roasted Carrot Soup

Serves 6-8

 

Ingredients:

3 lbs carrots, peeled

½ yellow onion, leave in large chunks

1 celery stalk

8 Tablespoons (½ cup) butter, cut into Tablespoons

1 teaspoon dried thyme or 1 Tablespoon fresh thyme

4 cups low-sodium chicken stock

1 cup heavy cream

Honey and walnuts as garnish

 

Directions:

  1. Preheat oven to 425 degrees and line a sheet pan with parchment paper.

  2. Place carrots, onion, celery, and Tablespoons of butter on to parchment paper. Place in preheated oven for 30 minutes.

  3. Once 10 minutes has passed, take out sheet pan and stir together so that melted butter coats the veggies. Roast for remaining time.

  4. (You may need to blend in 2 batches depending on the size of your blender! Heavy cream can be stirred in at end if blending in 2 batches) Using tongs, transfer veggies into a blender - discard leftover butter and parchment paper. Add in thyme then start blending and adding in stock through top of the blender. Blend until all stock has been used and soup is very smooth.

  5. Add in heavy cream and blend for an additional 20 seconds.

  6. Top with a drizzle of honey and walnuts and serve with your favorite grilled cheese.

 

***Click here to print recipe for Roasted Carrot Soup!

 

 

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