It’s been cloudy and rainy for the last two days. Anything below seventy degrees is not my cup of tea! Especially when I am outside running errands. Being home by the fireplace with a hot mug of latte or chocolate would have been way ideal!
Let’s get this straight, I don’t dislike many vegetables. The ones I hate can be counted on one hand. Carrot is the number one evil very close to cauliflower by the way!
I eat them anyway! Some every day!
You know how? By getting them with other vegetables that I like. I believe that’s the same trick some mothers apply to make their kids eat greens and other not so loved vegetables.
I find that carrot blends really well with pumpkin, ginger, and roasted garlic! Odd combination but good enough for me! I also use sweet potatoes, leeks, and squash.
Roasted carrots flavor is more appealing than when it’s boiled. It’s also sweeter.
What to expect?
This roasted garlic carrot soup is, well delicious, and
More from this blog:
From my other blog:
- 5 medium size carrots
- 1 cup coconut milk, from can
- 4 garlic heads, peeled
- ½ tsp. salt
- ½ tsp. black pepper
- 1 small onions
- 2 cups vegetable broth, no sodium added
- a thumb size piece of ginger
- 1 cup pumpkin puree
- 1 tsp. olive oil
- Heat up the oven to 400 degrees.
- Lay the carrots with the onion on a lined baking sheet.
- On a piece of aluminum foil, add the garlic and olive. Wrap tightly.
- Add the baking sheet.
- Bake the carrots for 25-30 minutes until the carrots are tender. But remove the garlic and onion at 10 minutes.
- Let the carrots out. Let them cool for a few minutes.
- Cut the carrots into cubes, add to a blender along with the garlic and oil, the onion, coconut milk, broth, and the rest of the ingredients.
- Blend until smooth.
- Transfer the mixture to a large pan. Adjust seasonings. Let simmer on medium heat until the soup thicken.
- Serve warm with croutons.
Talk to you soon!