Roasted Carrot and Garlic Soup with Garlic Bread

I want a vacation.

I haven’t been on a good, proper vacation since my honeymoon.  Three and a half years ago.  I’ve gone out of town, but it’s only been for family gatherings and weddings, which while lovely and very fun, aren’t quite the same as taking a vacation out of town with the hubby.  Just a few days, away from work, alone, just to unwind.  It should be illegal to go three and a half years without taking a few days for yourself.

Roasted Carrots and Garlic
Roasted Garlic Butter and Whole-Wheat Toast

I want to be in the mountains.  In a cabin.  With a fire going.  A mug of green tea and this soup.

Roasting the carrots brings out their sweetness and adds a caramel-like flavor.  The garlic mellows out a lot and retains an almost nutty taste.  I added fresh thyme for its earthiness and ground ginger for a little kick.

Sweet.  Herby.  Peppery.  Nutty.  So delicious.

 

I used half the roast garlic bulb for garlic toast.  Just mashed the roast garlic into butter, little pepper, and spread it on whole-wheat toast.  Yum, yum, yum.

On a cold Sunday, where all I want to do is stay in, I can imagine I’m on a snowy mountain, in a beautiful cabin, just me and Shawn, a bowl of roasted carrot soup and some garlic toast.

Sigh.

Almost the same as a vacation.  ALMOST. 

Smile
THG

Roasted Carrot and Garlic Soup

4 large carrots

1 garlic bulb

3 Tbsp. olive oil

4 cups chicken broth

2 Tbsp. fresh thyme

1 1/2 tsp. ground ginger

Salt and pepper to taste

Preheat oven to 450ºF.

Cut carrots in half lengthwise, then in half widthwise, leaving skins on.  Cut garlic bulb in half through the middle.  Brush each carrot and the cut ends on the garlic with olive oil.  Roast in the oven until brown and lightly caramelized, about 20-30 minutes.

In a saucepan, combine carrots, half bulb of garlic (removed from paper skin), chicken broth, thyme, ginger, salt and pepper.  Reserve other half of garlic for toast.  Bring to a rolling boil, then reduce heat to a simmer until carrots are tender, about 15 minutes.  In a blender, puree soup until vegetables are broken down and soup is thick.  Garnish with fresh thyme leaves and fresh ground pepper.  Serve immediately.

Serves 2

  • http://www.jessicasdinnerparty.com Jessica’s Dinner Party

    I love love love roasted garlic. It makes everything so much better!

  • http://www.jessicasdinnerparty.com Jessica’s Dinner Party

    I love love love roasted garlic. It makes everything so much better!

  • http://lime-or-lemon.blogspot.com Kaili@Lime or Lemon

    Great soup and appetizing photo with the thyme. Will try this out.

  • http://lime-or-lemon.blogspot.com Kaili@Lime or Lemon

    Great soup and appetizing photo with the thyme. Will try this out.