I noticed the sign “4 pound of carrots for $1”. I knew instantly I would make roasted carrot soup (what would you make with a pound of carrots?). Not only would this meal warm us inside, the heat from the range would warm up my kitchen from the chill of winter and allow me to delay cutting the heat on for a few hours. Bon Appétit.
- 1 pound carrots
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, peeled and left whole
- 2 tsp. extra-virgin olive oil
- 2 Roma tomatoes
- ¼ cup chopped fresh basil
- 1 14-ounce can coconut milk
- Herb’n Farm Pike Place Herb and Jerk
- 1 1/2 C chicken broth
- 2 bell peppers roasted
- 1 Scotch bonnet pepper
- Knob of ginger
Preparation: preheat the oven to 400 degrees F. Peel and chop carrots in chunks. Place the carrots in a large bowl along with the bell peppers, onions, tomatoes ,scotch bonnet and sprinkle with a cap full of Herb’n Farm Herb and Jerk. Drizzle with the olive oil, toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the carrots do not crowd with the bell peppers, onions, tomatoes or scotch bonnet. Roast for 25 to 30 minutes, until the vegetables are tender and browned. Let cool on the pans for 10 minutes. Pulse bell peppers, roasted garlic, and Scotch bonnet pepper and add to Dutch oven with a bit of olive oil. Cook until fragrant (one to two minutes) then add carrots and tomatoes, stock, coconut milk, and basil. Simmer everything together for 15 minutes. Puree until smooth by adding in batches to a blender or by using an immersion blender.