Roasted Heirloom Carrot & Sweet Onion Child Soup Soup
This soup has been inspired from a recent invite I received from Canola Eat Well for a screening of the critically acclaimed documentary Food Evolution directed by academy award-nominated Scott Hamilton Kennedy and narrated by Neil deGrasse Tyson. A farm-to-table winter soup recipe to warm our souls in honour of all our farmers and the food they grow to nourish us.
1.5 lbs. heirloom carrots, scrubbed, trimmed
1 medium sweet onion, quartered
2 tbsp. canola oil
1/2 tsp. chili powder
3 cup vegetable broth
salt to taste
1 red Thai chilli, thinly sliced for garnish (optional)
Preheat oven to 400F. Line a large baking sheet with parchment paper.
In a bowl, toss carrots and onions with oil and chilli powder.
Spread evenly in a single layer on the baking sheet and roast for 35 -40 mins until carrots are tender, slightly golden and onion has softened.
Roughly chop up carrots and place them with the onions in a large sauce pan.
Add vegetable broth and bring to a slow simmer and reduce heat to low.
With an immersion blender, puree soup until desired consistency. Season with salt and continue to simmer for 5-6 minutes.
Place hot soup in bowls, garnish with chillies.
SERVINGS 4 | PREP & COOK TIME 50 minutes.