Tuesday, 4 April 2017

Cream of Roasted Carrot Soup – Absolutely Divine! – Both Vegan and Vegetarian friendly! Totally Delish for Meatless Mondays!

Real Home-Style Cooking at it’s Verry Best! You are going to love this! Better it does not get! Promise! One of my Top Favorite Meat Free Monday soups!

If you are vegetarian or vegan you may use your own oils to roast your vegetables.
You may use any vegan cream substitute for serving.
Seasonings are all added according to your own taste.
You may use a cream of chicken soup powder to replace salt – Follow instructions on back of package and make it up with given water below in recipe ingredients.
You may reserve some of your celery leaves and add them finely chopped for garnish or may add them to your soup closer to serving time.
If you would like a stronger garlic flavor, add your garlic cloves whole, to soften closer to the end of cooking time. It can be pureed with stick blender directly into your soup once heat is turned off.
When using whole spices measure 5 ml as 7.5 ml – Adding another 50 % in whole spices.

Served with a swirl of cream and some of my homemade cottage cheese.

Of a previous nights dinner – after having grilled 6 – 8 chicken thighs on a wire rack placed inside bottom of wok with halogen oven head fitted onto it’s extender ring resting on inside, upper side walls of wok (doubling up as an oven). You may use up all your natural chicken stock and fats collected in bottom of wok to roast your veggies – I do this directly in my electric wok. Any extra fats you don’t need, you may just place them back into your refrigerated chicken schmaltz pot 😉
Halogen ovens come with a circular wire rack which will fit snuggly up against the lower side walls of your wok and you may then grill directly inside your wok using the above method 😉 whilst at same time catching all your flavorful fats and stock directly in the bottom of your wok to be used in your cooking.

Combo chicken schmaltz and stock (from previous nights grilled chicken) OR half butter to oil
1.126 kg carrots, peeled – chopped
3 onions (medium), peeled – chopped
3 stalks celery with leaves – chopped
6 garlic cloves
1.434 liters water (Is what I used) – Use what you need for your consistency
5 ml dill seeds, ground
½ teaspoon ground allspice
1 bay leaf
1 teaspoon ground cinnamon
Dash nutmeg or to taste
1 teaspoon fresh ground ginger (or dried)
2 tablespoons sage leaves, (fresh) chopped or 5 ml dried to taste
salt, to taste – OR – Cream of Chicken Soup powder (adds flavor and stock)
1 chicken stock cube
¼ teaspoon ground white pepper, to taste
125 ml cream – OR – Sour Cream
Lemon juice to taste (Optional)

Position metal blade into food processor, place roughly chopped ginger (if using fresh) onions, carrots, celery and garlic into food processor in given order with ginger on bottom and chop finely or coarsely – however you wish or by hand.
Heat up fats and stock if using, in wok or saucepan. Add your chopped veggies to your fat and roast whilst tossing them to coat with fats. Turn down heat to a gentle simmer.
As soon as veggies are halfway cooked- add water as needed, with just enough to cover your veggies – this will help them cook quicker. Top up water as needed.
Add your whole dill, allspice (if using whole berries) and crumbled bay leaf to coffee grinder and grind into a fine powder.
Add all spices and seasonings to soup continue to simmer gently. As soon as veggies are soft – turn off heat and puree soup with a hand held stick blender.
Stir in the balance of your ingredients and serve with a swirl of cream some crumbled feta or your homemade cottage cheese and some fresh buttered bread rolls if you wish.

Enjoy! 🙂

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