Food52's Roasted Carrot Soup

The hubby's lunch, Roasted Carrot Soup and Sprouted English Muffin "grilled cheese"  

 

I am ecstatic to report that as of Monday, (this Monday, the day after tomorrow Monday!?!), I will be starting my new job as Director of Ad Sales at Food52. Apparently, dreams do come true.

If you haven't checked out the site, please do! It is a wonderful social cooking hub with mouth-watering photography, witty editorial, tens of thousands of user tested recipes and a food hotline.  It rocks my culinary world.  Outside of family, friends and yoga, I've always had two passions: my sales career and my love of food. The opportunity to marry these two worlds is beyond thrilling.  I literally can not wait to get to work!

In the middle of a particularly icky winter, and to unveil this amazing change in my life we enjoyed a Food52 Best Carrot recipe winner, Roasted Carrot Soup. Rich not heavy, robust not grassy, we all sopped it up.  By all, that means baby too!

Now pardon me while I get back to my happy dance.

Roasted Carrot Soup
Best Carrot Winner, Food52.com
Ingredients

• 8 large carrots 
• 1/4 cup olive oil
• 6 cups vegetable or chicken stock (low sodium)
• 1 inch piece ginger, peeled
• 1 sprig thyme, plus more for garnish
• 1/2 large sweet onion, diced
• 2 large garlic cloves, chopped
• Salt & Pepper

Directions

• Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss carrots with 2 tablespoons of the olive oil and sprinkle with salt. Set an oven rack 8 inches from the top, turn broiler on high and broil  carrots until they brown, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
• Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme to the pot and simmer for 15 minutes.
• Place the diced onion in a stock pot with remaining olive oil. Brown over medium heat, stirring frequently. Then add the garlic, and carrots.
• Remove the ginger and thyme from the stock, then pour the stock into the onion pot. Bring to a boil then simmer for 5 to 10 minutes.
• Use an immersion or a standard blender to puree until smooth. Add salt and pepper to taste. 

My Amazing New Bamboo Personalized Cutting Board, from here

 Leftovers make GREAT Baby Lunches