cook once eat twice: roasted carrots
The Clever Carrot recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs heirloom rainbow carrots, trimmed and cut lengthwise
- drizzle of olive oil
- salt & pepper
- 1 large orange, cut into slices
- a few thyme sprigs
- drizzle of olive oil
- 1 onion, diced into 1/2-inch pieces
- leftover roasted carrots (about half of the original amount)
- dollop of mashed potatoes OR 1 peeled and cubed potato
- chicken or vegetable stock (enough to cover)
Instructions
- 1
For the roasted carrots: preheat your oven to 400 F. Line a sheet pan with parchment paper.
- 2
Arrange the carrots onto the sheet pan and toss with olive oil. Season with salt and pepper. Scatter the orange slices and thyme sprigs over the top.
- 3
Roast until golden and tender, about 35-45 minutes.
- 4
Serve warm as a side dish or vegetarian main. *Reserve half of the carrots to make the soup.
- 5
To make the carrot soup: warm the olive oil in a medium pot. Add the onion and sauté until lightly golden, about 5 minutes. Meanwhile, roughly chop the roasted carrots.
- 6
Add the carrots and mashed potatoes (or cubed potato) to the pot. Pour in enough stock to cover the vegetables. Bring to a simmer and cook until the carrots are tender enough to puree, about 10 minutes.
- 7
Working in batches puree the soup using a blender. Pour back into the pot. Taste and adjust seasoning with extra salt and pepper.
- 8
To serve, portion the soup into bowls and enjoy right away.