roasted carrots

carrot soup  

I found carrots easy vegetables. I use them for soup, salads, juices and even cakes. They are rather easy to grow and what I really love is that I have recently discovered many different sorts of carrots. The most common is of course the basic orange carrots, after that could be the purple carrots, but there are also yellow carrots, small “bell” carrots. They come in different shapes and colours, but also come with nuanced tastes.

I propose here a recipe with two different sorts of carrots, the soup is served with roasted bacon and black sesame seeds.

You will need:

  • 600 grams orange carrots
  • 300 grams purple carrots
  • 1 onion
  • about 1,7 l of stock (I used chicken stock, you can use vegetable stock)
  • 6 slices of bacon (thin slices)
  • 6 table spoon of black sesame seeds

Peel the carrots and cut them in chunks. Peel the onion and cut it in half. Put them in a tray and roast them in the oven. (230-240 C fan oven for 15-20 minutes).

Once the veggies are roasted, pour about 1,7 liters of water in a big pan and heat it on high temperature. Before it comes to a boil, reduce to medium to low heat, add two stock cubes. Once they are dissolved, add the veggies and let them cook until very tender. 

In the mean time, put the bacon slices on baking tray and roast them in the oven.

When the carrots and onion are cooked, put them in a bowl and mix them. Add the stock in order to have a soup. If you like very liquid soup, add all the stock, if you like thicker soup, add only part of it.

Serve the soup with two table spoons of black sesame seeds and two slice of bacon on the side.

Ideal as fall is coming and temperature are dropping…