There are some days when you just need something simple and delicious.
No "complex flavors". No needing polysyllabic adjectives to describe the taste.
This soup has 4 ingredients, not counting salt, pepper, and olive oil.
So if you're a novice cook, or just want to take a break from all that fancy stuff - this is your soup.
Or if you're a busy mom and have zero time to come up with dinner and are looking to save a few bucks since someone seems to be going through diapers faster than you're going through Baileys.
Back to the soup!
Carrots and onion, on a sheet pan.
Drizzle olive oil over them and sprinkle with rosemary, salt, and pepper.
Roast for an hour and 15 minutes. In a large pot, dump all your roasted veg into the boiling vegetable broth.
Use a stick blender to blitz until you like the consistency. If you want a creamier soup, add cream (or almonds if you're vegan) and blitz until smooth.
Serve with a little olive oil, salt, and pepper on top. And little bread soldiers. Cause while you didn't have time to clean the bathrooms, you did manage to find time to make bread.... Oy. Motherhood.
Simple Roasted Carrot Soup
1 2lb bag of baby carrots
1/2 red onion, quartered
1 tsp fresh rosemary
vegetable broth, chicken broth, or water (4-8 c)
cream or almonds if desired
bread for serving
Preheat oven to 375. On a large sheet tray, lay out carrots and onion quarters. Drizzle olive oil over the top. Sprinkle with salt and pepper - use plenty. Sprinkle on rosemary. Roast for an hour and 15 minutes. Remove from oven.
In a large saucepan, bring 4 c. of your chosen liquid (vegetable stock, chicken stock, or water) to a boil. Add in the contents of the roasting pan. Allow to boil for 5 minutes. Use an immersion blender to puree. Or gently transfer to a blender and pulse until smooth.
Taste the soup. Add more salt and pepper if needed. If you want it creamier, add cream or almonds and blitz again.
Serve with a few drops of olive oil and more salt and pepper. And some bread. Delicious!