ROASTED CARROT SOUP with sunflower seed crumble
This soup represents the perfect addition to any meal at any time during the year because of the ready availability of carrots. The crumble makes an ample amount, but it’s so good you could also use it to top fruit and yogurt.
Serves 4 to 6
Sunflower seed crumble
Roasted carrot soup
2 lb. carrots (about 8 large carrots), trimmed and peeled 1 small or 1/2 large sweet onion, chopped Extra-virgin olive oil 4 to 5 cups low-sodium vegetable or chicken stock
1/3 cup sunflower seeds (can substitute chopped almonds or pecans) 2 tbsp. old-fashioned rolled oats 2 packed tbsp. chopped pitted dates, ideally soft Medjool (about 2 medium dates)
1 tsp. sweet paprika 1 tsp. ground cumin 1/8 tsp. ground ginger 1/8 tsp. ground cinnamon 1 tsp. kosher salt 1/4 tsp. freshly ground black pepper
1 tbsp. melted coconut oil 1/8 tsp. ground cinnamon 1/8 tsp. kosher salt, or to taste
Tomake crumble, on a cutting board using a large, sharp knife, chop together seeds, oats and dates until finely chopped and starting to clump together. Transfer to a bowl and stir in coconut oil, cinnamon and salt. Mixwell. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Spread crumble in an even layer and bake, stirring once or twice, until fragrant and lightly browned, 8 to 10minutes. Transfer to bowl to cool completely. Increase oven temperature to 425 degrees. In a bowl, mix together paprika, cumin, ginger, cinnamon, salt and pepper. Cut carrots into thick spears, all roughly the same size (halved crosswise, and halved or quartered lengthwise). Add carrots and onion to baking sheet and drizzlewith a few tablespoons of olive oil. Sprinklewith spicemixture and toss well to combine. Roast until carrots are very tender and slightly caramelized, turning once or twice, 25 to 30minutes. Transfer carrots to a blender and add 4 cups stock (do this in batches if necessary). Puree until very smooth. Transfer to a saucepan. Thin with a littlemore stock to the consistency you prefer, as needed. Warmover medium-low heat, stirring, until hot. Taste and adjust seasoning with salt and pepper if needed. Serve in soup bowls, garnished with sunflower seed crumble.
40
November/December 2020
Powered by FlippingBook