This carrot soup recipe is perfect for fall. With ingredients that are also available during this time of year, and some great spices, this soup will get gobbled up on those cooler days.
- 4 - 5 cups carrots
- 1 medium yam (sweet potato)
- 1 medium shallot
- 1 clove garlic
- Vegetable soup broth
- Paprika
- Cumin
- 1 tbsp Agave
- 1 tbsp Sesame Tahini Sauce
- Salt to taste
- Peel and chop carrots and yams into 1" slices and put in an oven-safe baking dish (spread them out as much as you can so there aren't any layers).
- Peel and chop he shallot and garlic and add to the dish.
- Sprinkle paprika, cumin, and a little bit of salt (if you use a no-salt vegetable broth), over the ingredients and pour vegetable broth into the pan to cover the bottom of the pan about a 1/4 of an inch.
- Bake at 375 degrees for about an hour. Ovens bake at various paces so check on your ingredients around 45 minutes.
- Remove from oven and add to a blender or food processer. Blend baked ingredients and slowly add remaining vegetable broth until you have reached a desired consistency (I used about 1.5 - 2 cups).
- Blend in agave and sesame tahini sauce.
- Serve with a sprinkle of paprika on top, or store for later.
- For the shallot, I used 1/3 to a half a large shallot from my garden. The shallot was the size of my fist, so you can gauge the size there.
Last year, I shared my chicken soup recipe for back to school that the girls really enjoyed so I upped my game and decided to create this carrot soup recipe.
My husband, oldest daughter and I all enjoyed this soup but it got a thumbs down from our youngest daughter. In my defense though, she doesn’t like potatoes or perogies either so there is clearly something wrong with her (kidding).
This recipe used up about half of our carrots and I’ll be digging up the other half to make a second batch in about a week. I think I’m going to try freezing that batch if there are any left overs.
I took a couple of pictures of the process in case you wanted to follow along. Here are a couple of the steps.
All of the ingredients ready to go in for baking for the carrot soup recipe.
And I can’t get over how orange it is when it is baked and blended. You can just see the healthy goodness in there.
Blend everything really well, there should be no large chunks left in the carrot soup when you are done. Only a smooth, thick texture.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.
