Roasted Carrot and Shallot Soup

Author: Canadian Living

Soup exchanger Barb Darling of London serves this caramel-colour soup, speckled with roasted vegetables, throughout the fall and winter.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: February 2004

Ingredients

  • 16 carrots (3 lb/1.5 kg)
  • 4 baking potatoes peeled (2 lb/1 kg total)
  • 8 shallots peeled and halved, or 2 large onions, cut into 1-inch (2.5 cm) wedges
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 12 cups chicken stock
  • 12 cups vegetable stock
Garnish:
  • 1 tablespoon garlic croutons on top of each bowl

Method

Cut carrots and potatoes into 1-inch (2.5 cm) chunks; place in large bowl. Add shallots, oil, salt and cayenne pepper; toss to coat. Scrape into large roasting pan. Roast in 450°F (230°C) oven, stirring once, until browned and tender, about 1 hour.

In batches, transfer to food processor and pur?with 1 cup (250 mL) of the stock per batch. Scrape into large pot. Add remaining stock and 3 cups (750 mL) water; bring to boil. Cover, reduce heat and simmer for 5 minutes. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Nutritional facts <b>Per serving:</b> about

  • Sodium 568 mg
  • Protein 4 g
  • Calories 107.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 154.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Carrot and Shallot Soup

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