Blind Pig Design

Recipes


Mmmmmm…

Roasted Carrot & Tomato Soup

I’ve spent the last several months perfecting this recipe and I think I’ve got it. Chopped parsley is the key to this hearty, yet fresh-tasting soup. Note: All quantities are very approximate.

Ingredients
  • 2 pounds of carrots
  • 5 tomatoes
  • 2 onions
  • 1 can stewed tomatoes
  • 1 cup chopped parsley
  • 1 third cup olive oil
  • 6 cups water
  • 4 tablespoons nutmeg
  • 2 tablespoons sea salt
  • 1 tablespoon peppercorns
  • 1 tablespoon chili flakes
Directions

Roughly chop carrots, tomatoes and onions and toss with olive oil, nutmeg, sea salt, peppercorns and chili flakes. Place in casserole dish and cover with foil. Roast in 400° F oven for 90 minutes or until carrots are tender. Transfer to large pot and add stewed tomatoes and water. Bring to a boil then lower to simmer for 30 minutes to an hour. Once carrots are pulpy, remove from heat. Let cool and purée with hand blender. Stir in parsley and serve with crumbled goat cheese.


Extras

 

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