Charred Carrot Soup Yield: 4 servings Ingredients 3 tablespoons olive oil 2 lbs carrots peeled and cut lengthwise 1 medium onion, chopped 2 celery ribs, chopped 1 leek small, sliced thin 4 garlic cloves, minced 1/2 teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon ras el hanout spices 1 tablespoon tomato paste 1/4 teaspoon paprika pinch of red pepper flakes 4 cups vegetable broth garnishes (optional) roasted chickpeas greek yogurt parsley zaatar How to make it: Toss carrots in olive oil, ras el hanout and salt and pepper. Grill them until you get nice marks in both side ( if you dont have a grill attachment you can roast the carrots in the oven at 400F until they get a nice color) after they are grilled slice the carrots and set aside. Heat two tablespoons olive oil in heavy large pot over medium heat. Add onion, garlic, celery, leeks, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes. Once vegetables have begun to brown, tomato paste, all the carrots and the broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes. Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with greek yogurt, roasted chickpeas and zaatar. Enjoy Pri
Posted on: Tue, 20 Jan 2015 03:49:37 +0000
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