veg m & p: Roasted Carrot And Potato Soup

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* Exported from MasterCook *

 

Roasted Carrot And Potato Soup

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 50

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium-size carrots -- coarsely chopped

2 large all-purpose potatoes -- peeled and sliced

1 small yellow onion -- coarsely chopped

1 tablespoon olive oil

1 teaspoon minced fresh thyme leaves

OR 1/2 teaspoon dried

Salt and freshly ground black pepper

4 cups vegetable stock

(see separate recipe)

OR water

Fresh thyme sprigs for garnish -- (optional)

 

Serves 6

 

This soup can also be made using leftover roasted vegetables. On a night

when you're planning to serve roasted vegetables, simply add a few extra to

use in the soup the following day. The caramelization of the roasted

vegetables is what gives the soup an especially rich flavor.

 

1. Preheat the oven to 375 degrees F. Place the carrots, potatoes, and

onion in a lightly oiled baking dish. Drizzle with the oil and season with

the thyme and salt and pepper to taste. Cover tightly with a lid or a

sheet of aluminum foil and roast for 30 minutes to soften.

 

2. Uncover the vegetables and roast, stirring once, for about 30 minutes

longer to brown them slightly.

 

3. Transfer the roasted vegetables to a large saucepan. Add the stock and

bring to a boil. Reduce the heat to low and simmer for 15 minutes.

 

4. In batches, process the soup in a food processor or blender until

smooth. Return the soup to the saucepan and heat over medium heat. Taste

to adjust the seasonings.

 

5. To serve, ladle into soup bowls and garnish each with a sprig of fresh

thyme, if using.

 

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