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I love watching my husband cook; he is a natural. He doesn’t have to smell or taste spices to know what works. I made roasted carrot soup and I couldn’t decide how to season it. My method: meticulously take little tiny bowls out of the soup and try a variety of spices but I can never seem to get it right. I give my husband a bowl and watch him grab numerous spices, gives me a taste and it is perfect. I wish I could be like that, so carefree with my seasoning. Someday...I doubt it. In the mean time here is a delicious hearty winter soup for you to enjoy.
ROASTED CARROT SOUP- CLEAN EATING
6 servings
2 lbs carrots
1 white onion
olive oil
Course salt (for roasting)
2 shallots, minced
2 garlic cloves, peeled and minced, or use garlic press
1 Tablespoon butter
4 cups chicken stock (more or less depending on consistency preference)
2 teaspoons vegetable seasoning (includes: salt, garlic, chili pepper, onion flakes, red pepper, paprika and parsley)
2 teaspoons Kosher salt, more or less to taste
Fresh ground black pepper, to taste
1 teaspoon chili powder (for more heat)
6 slices bacon, crispy and crumbled
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Peel and cut the carrots and onions into chunks put them in a cookie sheet.
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Drizzle with olive oil, sprinkle with coarse salt.
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Roast at 400° for 35-45 minutes. They should be soft and caramelized around the edges.
While the carrots and onions are roasting. Add the butter to a dutch oven and melt. Add minced shallots and garlic and saute until shallots are translucent (few minutes).
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Add the roasted carrots and onion and chicken stock to the dutch oven and stir.
Add the seasoning. (Feel free to mess around with the seasoning measurements but what I listed is what we thought tasted best. If you like cumin...have at it).
Blend all ingredients with an immersion blender or carefully transfer into a blender and blend.
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Bring the soup back to a simmer for 20-30 minutes. Fry the bacon in a deep skillet until crisp. Then chop into little pieces.
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Put bacon on top of the soup in serving bowls and enjoy.
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PRINTABLE RECIPE
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