Carrot Soup with Maple Cream

It all starts with carrots roasted in the oven.  Onions are added.  They begin to brown.  The you simply simmer in a pot with some liquid, add a little spice and blend.

IMG_96252 lb. bag of carrots, peeled and cut into thirds.

1 T. olive oil, plus 1 t.

One small onion, sliced

1 t. red chili paste (optional)

4 C. plus 1 t. of almond, coconut or dairy milk

Pinch ground ginger

Salt

2 t. maple syrup

2 T. sour cream (or yogurt)

1 T. plus 1 t. pepitas, shelled

Preheat oven to 400 degrees.  Place carrots on a sheet pan with 1 T. olive oil and sprinkle with salt.  Toss to combine and roast for about 15-20 minutes or until just golden.  Remove from onion, add onions to pan and remaining 1 t. olive oil.  Toss and place back in oven for an additional 10 minutes until lightly browned.  Remove from oven and place cooked carrots and onions in medium saucepan over medium heat.  Add chili paste if using and let cook 1 minute.  Add 4 C. milk of choice and pinch of ginger and bring to light boil.  Reduce to simmer and taste.  Add salt and additional ginger, if needed.  Let cook about 20 minutes until vegetable are soft.  Remove from heat and transfer to a blender carefully.  Place a towel over the blender cover to add a layer of protection from the hot liquid and puree until smooth.  Taste and season with additional salt, if needed.

Meanwhile, in a small bowl combine maple syrup with sour cream or yogurt.  Add remaining 1 t. of milk to thin.

Ladle pureed carrot mixture in a bowl.  Using a spoon drizzle maple cream mixture over top in circular movement.  Top with pepitas, if desired.

Serves 6-8.

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