Roasted Carrot and Shallot Soup
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 107 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 14 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 568 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 154 |
| vit C | 7 |
| folate | 7 |
Soup exchanger Barb Darling of London serves this caramel-colour soup, speckled with roasted vegetables, throughout the fall and winter.
Ingredients
- 16 large 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 tsp salt
- 1/4 tsp cayenne pepper
- 12 cups chicken stock or vegetable stock
- Garnish:
- 1 tbsp garlic croutons, on top of each bowl
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.
Source : Canadian Living Magazine: February 2004
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