CARROT CUMIN SOUP WITH TOASTED PECANS
Steps:
- Preheat oven to 350°F.
- Make soup:
- In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
- Prepare pecans while carrot soup is simmering:
- On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
- In a blender purée soup until smooth.
- Divide soup between 2 soup bowls and top with pecans.
ROASTED CARROTS WITH TURMERIC AND CUMIN
These are based on Suzanne Goin's turmeric-spiced root vegetables from her wonderful new book "The A.O.C. Cookbook." I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, appetizer, side dish
Time 40m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
- Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
- While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
- Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 268 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED CARROT, PARSNIP AND POTATO SOUP
This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
- After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
- Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams
HONEY ROASTED CARROTS WITH CUMIN
Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.
Provided by Lorelei Diaz Vitulli
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
- Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g
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