10 December 2007
Roast Carrot and Chile Soup
This soup is one that I never would have even tried 15 or 20 years ago, but it is really good! If you make it as the recipe directs, it is kind of thin. I prefer it with more vegetables or less stock. And it’s good hot!
I most recently made this a few weeks before Thanksgiving and used the following local ingredients: green chiles (including some from my backyard), carrots, onion, garlic. (I usually make this in the fall and thus don’t have cilantro on hand, so I’ve never tried it with cilantro!)
CHILLED ROAST CARROT AND CHILE SOUP
From 365 Great Soups and Stews
prep: 20 minutes
cook: 45 minutes
chill: 3 hours (optional!)
2 Tab vegetable oil
1.5 lbs carrots, peeled and cut into 1-inch chunks
1 large spanish onion, cut into 1-inch wedges
1 large poblano pepper, seeded and cut into 1-inch dice
4 garlic cloves
1.5 tsp sugar
0.5 tsp salt
pinch of cayenne
5 cups chicken stock [I used 3]
1/3 cup sour cream
1/4 cup chopped cilantro
1. Preheat oven to 450 F. In a large bowl, combine oil, carrots, onion, poblano pepper, and garlic. Stir in sugar, salt, and cayenne. Spread onto a large cookie sheet and roast 30 minutes. Remove garlic and continue roasting until vegetables are browned and soft, about 15 minutes longer.
2. Transfer garlic and vegetables to a good processor or blender and process until smooth. With machine on, pour in chicken stock. Refrigerate at least 3 hours [optional – I like it hot!] .
3. To serve, ladle soup into bowls and top with a dollop of sour cream (or plain non-fat yogurt) and an (optional) sprinkling of chopped cilantro.