If I asked you to think the first most comforting winter dish that comes in mind, what would it be? For me winter comes with home-made, fresh and hearty soups that can warm those cold days. With veggies or meat a fresh homemade soup is the ultimate winter comfort food, perfect for a cold night in front of the fireplace with a glass of wine.
This soup may need more time than your average veggie soup, because you also need to roast the carrots. But when you taste the sweet flavor of the caramelized carrots, along with the spicy ginger and the rich, salty-nutty flavors of the Parmesan you will definitely agree with me that it totally worth the wait.
I usually make my own homemade stock from leftover vegetables in my fridge. Homemade broth is easy to make, healthier that the store bought and of course without any preservatives or additives. You can almost use any kind of vegetable, even though I think onions, carrots, potatoes and celery are the typical base of a good broth. For this recipe you can prepare the broth, while roasting the carrots.
February is coming to an end, but soup season is still here. Threat yourself right and try this lovely soup that will warm your body and soul!
- 500 gr carrots
- 2 tbsp olive oil
- 1 garlic clove, peeled
- ½ red onion, roughly chopped
- 1 large rib celery, roughly chopped
- 1 Tbs. minced fresh ginger (according to taste!!)
- 1 tsp fresh thyme, woody stems removed
- 2 cups chicken or vegetable broth (preferably homemade)
- ¼ cup of white wine
- salt, pepper
- Parmesan flakes
- pumpkin seeds
- Preheat the oven to 190 ˚C.
- Put carrots and garlic in a large oven tray and toss them with 1 tbsp olive oil.
- Roast and turn carrots occasionally until tender and caramelized (about 45 minutes).
- In a large pot add 1 tbsp olive oil and saute the onion until it becomes translucent, 2 to 3 min. Add the celery, ginger and thyme and cook until the celery starts to soften and the onion start to brown, 4 to 5 min.
- Season to taste with salt and pepper, then add the roasted garlic and cook for about 1 minute more.
- Stir in the wine, scraping up any browned bits from the bottom of the pan.
- Add the roasted carrots, broth and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook until carrots are very soft, about 45 minutes.
- Using a hand blender (or regular blender) puree vegetables and stock until smooth.
- Garnish with Parmesan flakes and pumpkin seeds.