It’s Meatless Monday-Roasted Carrot Soup with Cumin and Garlic Crostini
My upcoming cookbook contains a recipe for carrot soup. However, after reading the article about foods you can eat when you’re broke (and seeing that item on the list), it inspired me to create another one. This time I slow roasted the carrots in the oven and instead of adding croutons made crostini to serve as hearty garnish.
For the Soup
4 large carrots, washed, peeled and cut into one inch pieces
½ onion, peeled and diced into one inch pieces
½ teaspoon coriander
½ teaspoon paprika
1 teaspoon dried thyme
Salt and pepper
4 tablespoons oil
3 cups vegetable stock
1 cup unsweetened coconut milk
For the Crostini
8 slices of French or Italian bread
1 clove of garlic smashed or 3 cloves of garlic that you’ve already baked in the oven, they have a milder taste and there’s less chance they’re burn and turn bitter.
½ teaspoon cumin
Salt and pepper
Heat oven to 350 degrees.
Place carrots and onion in a large baking pan. Sprinkle on the paprika, coriander and thyme, salt and pepper. Pour on the oil and mix everything together making sure all the carrots and onion get evenly coated.
Cook for about 30 minutes, stirring about two or three times, under the carrots are tender.
Remove the pan from the oven and deglaze it with about one cup of stock. Let the mixture cool.
Put everything into a food processor, making sure to scrape the pan so you get all the baked on pieces.
Add another cup of stock and puree.
Add the mixture to a large saucepan and stir in the rest of the stock and gently heat through. Turn off soup and make the crostini.
In a skillet over medium high heat, heat about two tablespoon of oil and add the garlic and cumin and stir together and cook until fragrant.
Add the slices of bread and cook on both sides for about two minutes or until slightly browned.
Reheat soup and stir in the one cup of coconut milk.
Serve immediately with two slices of the crostini.