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Roasted Carrot Soup with Roma Tomato, Caramelized Onion & Mint
~ serves four ~
We recommend using organic ingredients whenever
you can get them. The improved results are especially evident in a recipe
like this fresh carrot soup.
1 ½
medium sized organic carrot
1 white
onion
1 leek
2 Roma
tomatoes
1 lemon
2 sprigs
fresh mint
2
tablespoons balsamic vinegar
3 cups
cool clear water
1 tablespoons butter
2 or 3 tablespoons
extra virgin olive oil
sea salt or Kosher
salt and pepper to taste
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Pre- heat oven to
400 degrees. Peel carrots.
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Toss carrots with
olive oil, fresh lemon juice and sea salt. Lay flat on a baking sheet and
roast until brown (approximately 25 min.).
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Cut onion in half.
Dice one half into ¼ inch squares. Place these on a baking sheet and
caramelize in the same oven as the carrots for 15-20 min. Slice the other half
of the onion into half rings or spears. Set aside
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Core the tomatoes
and cut into ¼ inch cubes.
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Chop the mint and
place the mint, tomatoes, and balsamic vinegar in a mixing bowl. Toss to
combine. Season with 1 T of olive oil and sea salt to taste. Set aside.
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Heat a large sauce
pan to medium-high, add butter and stir quickly. Add the sliced onion,
then the roasted carrot, and stir again. Add the water and boil for 15 min.
Put these ingredients in a Cuisinart and puree until smooth. Place back into
the sauce pan and season to taste with sea salt, fresh ground pepper and
lemon.
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Pour soup into
serving bowls. Garnish with the mint and tomato mixture.
©Tarbell’s 1997
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