E&L's Carrot Soup

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

This side is one of those things that the Latin culture only has a very few of, "soups" This is more like a cream or Crème of Carrots. Its so simple that many tend to over due it or put too many ingredients. Try it and you will be amazed of how comforting and delicious it is. To really finish this cream the right way, you have to use Di Giovanna - Olio Extra Vergine Di Oliva - it is a medium intensity, pale green in color. Its distinct olive scent is complemented by complex aromas that hint of grasses, flowers, tomato leaf and artichoke. Elegant, balanced between mild and bitter-plant accents. Can not forget to pair this with a Di Giovanna VURRIA Nerello Mascalese Rosato DOC Sicilia 2021 glass of wine. The nose expresses a floral bouquet of pomegranate, citrus fruits and aromatic herbs. On the palate it is fresh, harmonious and persistent with a mineral finish.

Note: Easy to follow links have been to added to certain ingredients not commonly found. Also links to the wines and evo have been added as the wine(s) mentioned are actually paired by a winery in Sicily and not found in the states. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

Serves: 4-6

Prep Time: 15 min

Cook Time: 45 min

Ingredients:

6 carrots

2 tomatoes

1 medium onion

2 tbsp. olive oil

4 cloves of garlic

2 to 3 Portobello mushrooms

1 bay leaf or 1 tsp of bay leaf powder

1 tsp of parsley

1 tsp rosemary

1 tsp thyme

1 tsp of cumin

1 tbsp. of oregano

1 tsp of ground ginger

1 tsp of pepper flakes

12 oz. of vegetable broth

4 oz. of heavy cream

salt and pepper to taste

Cooking Steps

1. Pre-heat oven to 400F

2. Line an oven-safe pan with aluminum foil and place chopped carrots, onions, garlic cloves and all spices. Drizzle with olive oil and mix well till carrots and onions are well coated. Add salt and pepper. Once oven is preheated, place pan inside and cook for 30 minutes or till carrots are tender.

3. About 25 minutes into cooking, cut tomatoes into wedges. Using oven-safe mittens, remove pan from oven and place the chopped tomatoes on top carrots. Season with salt and pepper. Place pan back into the oven for another 10 minutes.

4. After 10 minutes, Using your mittens, remove the pan from oven and let rest for 5 minutes.

5. Meanwhile, find a deep pot or bowl and an immersion or hand blender.

6. Place rested veggies except for the bay leave in container of choice, add heavy cream and half the broth. Carefully start blending using the hand blender, adding more broth as needed till you have a smooth velvety finish. Add salt and pepper to taste.

7. Reheat to desire temp. Ladle into ramekin or small soup bowl, add some shredded carrots a few cilantro leaves and drizzle with the Di Giovanna olive oil.

8. Enjoy!