An outrageously delicious carrot and tomato soup worth being on the table every week.Jump to Recipe Jump to Video
This creamy smooth roasted carrots tomatoes soup is outrageously delicious. A perfectly balanced and healthy soup worth repeating on the menu regularly. Let’s face it, there are many versions of carrot or tomato soups. I’m sure all delicious in their own rights. So why this one? Specifically, this soup has a few key ingredients that packs umami flavor. Not to mention, the roasted vegetables adds an amazing taste. Roasting always make “things” taste better. Doesn’t it?
First and foremost, get those carrots and seeded tomatoes roasted to a perfectly charred complexion. Throw in some crushed garlic and herbs like fresh thyme and sage to add freshness to the roasting. A little charring on the garlic and herbs works magic to the deliciousness. Second, get a simple vegetable stock going. And by the way, the miropox/ aromatics requires no straining. They become the perfect goodness to marry with the roasted vegetables.
Furthermore, the roasted carrots tomatoes soup broth takes on ground cinnamon, all spice and porcini powder. For the porcini powder, dried porcini mushrooms are ground into a powder and this gives the stock an umami flavor. Porcini mushroom powder can also be purchased online if you don’t want to grind your own.
How to add a spicy kick and creaminess to the soup.
Notably, the delicious roasted carrots tomatoes soup also takes advantage of using fresh ginger along with Serrano peppers. The hot peppers are optional. However, the hot kick is so very good. Additionally, the already smooth texture takes on a creaminess by using fresh made cashew milk. Making the fresh cashew milk is very simple. To make it, use a two to one ratio of unsalted raw cashew nuts soaked overnight in two cups of water. Then blend until smooth. Importantly the milk can be used in smoothies and cream sauces or breakfast cereals. How cool is that! I hope you give this deliciousness a try and enjoy it as much as we do. Happy Cooking!
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Roasted Carrots Tomato Soup
An easy and abundantly flavor packed soup that you'll be making over and over again.
FOR THE ROASTED VEGETABLES
- 5 medium carrots or 4 large. Peeled and cut into chunks
- 5 vine ripened tomatoes or roma tomatoes. Seeded and quartered
- 1 yellow bell pepper seeded and chopped. May substitute orange or red.
- 4 – 5 garlic cloves smashed and peeled
- 7-8 small thyme sprigs use the leaves only
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
FOR THE STOCK:
- 2 tablespoons extra virgin olive oil
- 1 medium onion hello or white. Peeled and roughly chopped
- 2 scallion chopped.
- Optional 1 to 2 Serrano peppers chopped
- 2 teaspoons fresh thyme leaves
- 6 fresh sage leaves roughly chopped (about 1 tablespoon)
- 3 inch piece ginger peeled and chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground all spice
- 1 tablespoon Porcini mushroom powder I use dried porcini mushrooms and grind them in a grinder
- 6 – 6 1/2 cups water
- 1 cup Unsweetened cashew milk I use homemade
- pinch of freshly ground nutmeg
- OPTIONAL FOR GARNISH: sliced scallion, extra virgin olive oil and toasted walnuts
Let's prepare the vegetables for roasting:
Preheat oven to 425F/210C degrees
Add all the prepared ingredients for the roasted vegetables and tomatoes onto a sheet pan lined with parchment paper. Mix thoroughly to coat with the oil and spread them in a single layer.
Roast in the oven for 15 to 20 minutes just until the vegetables softened and charred a little.
Let's prepare the stock base:
In a 5 quart dutch oven add the olive oil. Use medium flame to heat the oil.
Saute the aromatics – onions, hot pepper if using, scallions, thyme, sage, and ginger. Season with a pinch of salt. Saute for about 2 minutes until fragrant.
Add in the cinnamon and all spice. Add in the porcini powder. Stir and cook about 30 to 60 seconds.
Pour in the water. Stir, scraping up any brown bits.
Bring to a boil. Reduce heat to medium low and simmer for 20 to 30 minutes.
Let's Bring it altogether:
Once the vegetables are roasted – soft and charred – add them along with any juice released, to the chunky stock.
Cover pot and simmer for 5 minutes to marry the flavors. Turn off the flame.
Carefully transfer the soup to a blender – be careful not to over fill the blender. Blend in batches if needed. Blend until smooth.
Return the pureed soup to the pot. Add the cashew milk and simmer 1 to 2 minutes. Turn off the stove. Serve with a drizzle of truffle oil or extra virgin olive oil. Sprinkle with toasted walnuts chunks and sliced scallions. Enjoy.