Another soup, already? Yep. Sorry about it, but…
I’ve been hit by, I’ve been hit by, a smooth (soupy) criminal.
Soup has now robbed my kitchen and all my recipe idea brain space. After that first bowl last week, on one of the first fully chilly fall nights, my mind was stolen. More soup, please.
I hope you can get on board with that. And if you’re skeptical, let me tell you why it’s a good idea.
The best of fall’s harvest is in. Soup is gladly here to take it all in, and to fill you up and warm you up without weighing you down before the holidays.
For a hearty, yet light meal to welcome in autumn, I can’t think of anything better than soup.
Which means, I’m serving up two of those spoon-ready recipes in a row. Hope you can handle it. High five to you if you’re more than ready.
This is one of my more favorite carrot soups I’ve had in awhile. It’s layered with flavor stemming from two main components: the caramelization from the roasted veggies and the toasted hints from the cumin.
Buying the whole cumin seed and grinding it yourself is well worth the extra step. After toasting up those seeds in your skillet, you’ll see why. The fragrance they give off needs no explanation written out here on this blog.
Bottle that up and place it in a spray bottle, and you bet I’d spritz that all around my house. Likely on my clothes, too.
If you don’t have a spice grinder, a coffee grinder will just as well do the trick to quickly grind up your toasted cumin seeds.
Their slight smokiness goes so well with the natural sweetness that radiates from earthy roasted carrots. Add a tangy dollop of yogurt to the mix, and it’s like heaven in a bowl.
Or a smooth criminal, that’ll try to steal your bowl, or mind, for the next few days.
Healthful yet so tastefully satisfying, it’s likely I’ll be making this again soon. Don’t worry, it won’t show up on the blog again. Although, I can’t say the same for another soup soon.
- 2 1/2 Tbsp. olive oil
- 2 onions, halved and then cut into thirds
- 4 cloves garlic, peeled
- 1 1/2 - 2 lbs carrots (will look like a lot, but shrink once roasted), halved lengthwise, and then cut into quarters
- 2 tsp. whole cumin seeds
- 1/4 tsp. allspice
- Kosher salt
- 5 cups water or low-sodium veggie broth
- 1/4 cup cilantro, chopped
- 1/2 cup plain 2% Greek yogurt or dairy-free substitute
- Fresh ground pepper
- Preheat oven to 400F. Line large baking sheet with parchment paper. Add carrots, onion and garlic, and toss with olive oil. Season generously with coarse salt and fresh ground pepper.
- Bake 45-60 minutes, opening the oven two or three times to shake the pan and flip the carrots. Once carrots are browned on the outside and soft, remove from oven.
- Place skillet over medium-high. Add cumin seeds, and toast until brown, stirring regularly, about 4 minutes. Remove from heat and grind in a spice grinder.
- Place veggies and spices into a blender. Add water/broth. Puree until smooth. Adjust salt and pepper, to taste. Serve, topping each bowl with a dollop of yogurt and a small sprinkle of cilantro.