Lydele gave me a smoked sea salt from Trader Joe's that I have really enjoyed and often use it in cooked dishes. The cumin and roasted carrot give this soup a smoky flavor and the citrus a little brightness.
1 pound carrots, peeled and cut into 1 inch rounds
1 small sweet onion, quartered
|Roasted Carrot Soup|
1 Tablespoon olive oil
1 teaspoon ground cumin
1 clove garlic, chopped
3 cups chicken stock
1/2 cup fresh orange juice
1 teaspoon sriracha hot sauce
salt (or smoked sea salt) and freshly ground pepper, to taste
garnish: creme fraiche, cilantro (optional)
Preheat oven to 400F.
Line a baking pan with foil. Toss carrots, onion, and shallots with olive oil and cumin. Roast about 35 minutes.
In a medium size saucepan put roasted vegetables and garlic with the chicken stock and orange juice. Bring to a simmer and cook until vegetables are tender, time may be short if the carrots are already tender from roasting. Blend with immersion blender or transfer to blender. Add salt and pepper and blend again, check seasonings.
Pour into bowl and garnish with creme fraiche and cilantro.
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