Tested till perfect Roasted Carrot and Shallot Soup

Roasted Carrot and Shallot Soup

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2004

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 20

Ingredients

  • 16 16large carrotcarrots, (3 lb/1.5 kg)
  • 4 4baking potatobaking potatoes, peeled (2 lb/1 kg total)
  • 8 8shallotshallots, peeled and halved, or 2 large onions, cut into 1-inch (2.5 cm) wedges
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspcayenne pepper
  • 12 cups 12cupschicken stock or vegetable stock

Garnish:

  • 1 tbsp 1tbspgarlic croutons, on top of each bowl
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Preparation

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.

Additional information :

Variation
Roasted Carrot and Shallot Soup with Cro?: For each bowl, broil 1/2-inch (1 cm) thick slice baguette (French stick) on baking sheet until golden, about 1 minute. Turn and top with 1 tbsp (15 mL) soft goat cheese; broil until melted and starting to brown, about 1 minute. Sprinkle with 1 tsp (5 mL) minced fresh parsley. Float in each bowl.

Nutritional Information Per serving: about

cal 107 pro 4g total fat 4g sat. fat 1g
carb 14g fibre 2g chol 0mg sodium 568mg

% RDI:

calcium 3 iron 6 vit A 154 vit C 7
folate 7
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