This month for Secret Recipe Club I was assigned Mangia Blog. The recipe that I chose was Chelsy’s Roasted Carrot Soup with Bacon Grilled Cheese Croutons… sans croutons! Though it’s been warm and sunny the past couple days, I think there’s always a place for a good bowl of soup :D
Roasted Carrot Soup
7-8 medium carrots, sliced lengthwise
1/2 medium yellow onion, chopped
3-4 celery stalks, chopped
1 Tbsp white balsamic vinegar, optional
3 garlic cloves, chopped
Sea salt and fresh ground black pepper, to taste
1/2 tsp salt-free garlic and herb seasoning (Frontier Brand)
1/2 tsp dried thyme
2 cups vegetable broth, more or less as desired
Oil, as needed
Preheat the oven to 400 degrees Fahrenheit. Place the carrots on a baking sheet in a single layer, drizzle with oil, sprinkle with sea salt and bake 30-45 minutes, or until very soft.
Meanwhile, in a large pot, heat some oil over medium heat. Cook the onions for a few minutes until softened, 2-3 minutes; add the celery and cook for 2-3 minutes more or until the mixture is browning and softened. Drizzle in the white balsamic vinegar and stir to remove the brown bits from the bottom of the pan. Add the garlic and cook for just 1-2 minutes until fragrant; pour in the broth, herbs, and sea salt and fresh ground black pepper and bring to a simmer.
When the carrots are done cooking, add them to the simmering broth and turn the heat off. Using an emersion blender (or regular blender or food processor), blend the soup until smooth, or the desired consistency is achieved, adding more liquid if you’d like. I left mine a little chunky. Enjoy!!