Roasted Carrots with Thyme

INGREDIENTS:

- 4 lb carrots, peeled, halved crosswise, and cut lengthwise for uniform size

- 4 large onion, peeled, halved and quartered

- 8 clove garlic, peeled, whole

- 1 tablespoons fresh thyme, chopped

- 1/2 cup unsalted butter, melted

- sea salt and black pepper to taste

- 1 tablespoons lemon juice

METHOD:

1. With oven rack at middle position, heat oven to 425 degrees F.  In large bowl, combine carrots, onions, garlic, thyme, butter, 1/2 tsp. salt and 1/4 tsp. pepper; toss to coat. In 9 x 13 casserole dish, coat generously with sunflower oil. Transfer carrot mixture to dish.

2. Cover casserole dish tightly with foil and bake for 15 minutes. Remove foil and continue to bake until carrots are browned and tender, 30 to 35 minutes. Toss with lemon juice, season with salt and pepper to taste.

SERVINGS: 4

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Roasted Carrots with Thyme

Roasted Carrot Soup

INGREDIENTS:

- 2 1/4 lb carrots, sliced 1/2 inch thick

- 1 1/2 onion, halved and sliced 1/2 inch thick

- 1 tablespoon sunflower oil

- sea salt

- 4 1/2 clove garlic, minced

- 3/8 cups dry white wine

- 1 1/2 bay leaf

- 4 1/2 cups vegetable broth

- 3/4 cups coconut milk

- fresh ground black pepper

METHOD:

1. Adjust oven rack to middle position and heat oven to 450 degrees F. Toss the carrots, onions, 1 tsp. oil, and 1/2 tsp. salt on a rimmed baking sheet and spread in an even layer. Roast until vegetables are browned and softened, about 30 minutes.

2. Transfer to large saucepan. Add the rest of the oil, cover, and cook over medium low heat, stirring frequently, until carrots soften further, 3 to 5 minutes. Add garlic and cook 3o seconds longer. Stir in wine and bay leaf. Cook until wine has reduced by half, about a minute. Add broth. Bring to boil over medium high heat; cover, reduce heat to medium low and simmer until the soup is flavorful, about 5 minutes.

3. Ladle into blender until smooth, return to saucepan. Add coconut milk and warm over low heat until heated thoroughly. Salt and pepper to taste.

SERVINGS: 4

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Roasted Carrot Soup