I feel like carrots are underrated…
You don’t see them listed as a superfood, they aren’t being touted as the next fountain of youth, and I haven’t seen them on any of the new “it” foods list.
Carrots also happen to be one of a few vegetables that I can actually successfully grow here in the PNW. The last two years I have planted a big row of them in early summer, have done VERY little to nourish them, and come fall I’ve got all kinds of carrots to harvest. A green thumb I have not, but carrots I can do.
Between my fabulous CSA at Wild Hare Organic Farm and my own little garden, I’ve had lot’s of carrots to enjoy lately.
With temps radically changing this last week (I actually saw my breath this morning when walking the dogs!) and loads of carrots to use, I tried creating a roasted carrot soup. It happened to turn out amazing, so here it is!
Roasted carrots, potatoes to add some creaminess, a combo of fresh sage and cinnamon to add some layers or flavor, and topped with pecans and goat cheese (if you wish), it is basically fall in a bowl. Enjoy!
Makes 3 large bowls, 6 small bowls
Takes about 45 minutes start to finish
*If you are using smaller carrots or ones that are peeled, roasting times may be shorter.
**If you do not have an immersion blender let the soup cool until you are comfortable handling it. In batches, add it to a regular blender and blend it until your desired consistency is reached.
Meal Prepping Tip- Make a big batch of this at the beginning of the week. Portion the soup into glass containers. Portion the pecans mixture into smaller glass containers along with goat cheese. When ready to eat, warm the soup and top with nuts/cheese combo.
Naturally Gluten Free and Vegetarian
Can be made vegan by omitting the goat cheese.