{"id":3992,"date":"2015-01-26T01:19:41","date_gmt":"2015-01-26T01:19:41","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=3992"},"modified":"2015-02-05T14:22:03","modified_gmt":"2015-02-05T14:22:03","slug":"roasted-carrot-soup-with-beet-chip-croutons","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2015\/01\/26\/roasted-carrot-soup-with-beet-chip-croutons\/","title":{"rendered":"Roasted Carrot Soup with Beet Chip Croutons"},"content":{"rendered":"

\"carrot<\/img><\/div><\/div><\/p>\n

Soup is one of those things I\u2019m not too crazy about.\u00a0 Other than lentil soup, which I can eat bowl after bowl of at any given time, I can\u2019t say I dream about making soup like I do other things (you know, like brownies\u2026).\u00a0 In the wintertime, though, it\u2019s nice to come out of the cold and have some soup, so I usually make some once a week.\u00a0 This creamy carrot soup is always a hit at my house.<\/p>\n

The soup is so simple to make: roasted carrots, a few other ingredients, and a blender.\u00a0 Soup, done.\u00a0 Sweetened with a touch of maple syrup to enhance the natural sweetness of the carrots and a little parsley to bring out the flavors, it\u2019s hard to go wrong with carrot soup.<\/p>\n

Since we can\u2019t eat bread at our house, I use other things as soup toppings.\u00a0 In this case, beet chips as croutons!\u00a0 The beet chips are also crazy simple to make.\u00a0 I use this Oxo mandolin<\/a> to slice them, but you can use a knife if you don\u2019t have a mandolin.<\/p>\n

With the carrot soup and beet chip croutons, you won\u2019t even be able to tell you\u2019re getting your vegetable servings in!<\/p>\n

\"carrot<\/img><\/div><\/div><\/p>\n
\n

Roasted Carrot Soup with Beet Chip Croutons<\/h3>\n

{vegan, gluten\/grain free}<\/h4>\n

Serves 4-5<\/p>\n

Ingredients:<\/b><\/p>\n

Carrot Soup<\/i><\/p>\n

    \n
  • 4 lbs carrots, washed and chopped<\/li>\n
  • 2 tablespoons olive oil<\/li>\n
  • Salt and pepper, to taste<\/li>\n
  • 3 gloves of garlic, peeled<\/li>\n
  • 2 tablespoons dried parsley<\/li>\n
  • 4 cups vegetable broth or water<\/li>\n
  • \u00bd cup maple syrup<\/li>\n<\/ul>\n

    Beet Chip Croutons<\/i><\/p>\n

      \n
    • 4 large beets, washed<\/li>\n
    • Olive oil, for drizzling<\/li>\n
    • Salt and pepper, to taste<\/li>\n
    • 1 tablespoon dried parsley<\/li>\n<\/ul>\n

      Instructions:<\/b><\/p>\n

      Carrot Soup<\/i><\/p>\n

      Preheat the oven to 425\u00b0, and place the chopped carrots on a large baking sheet.\u00a0 Drizzle the carrots lightly with the olive oil, then add salt and pepper, the garlic, and parsley.\u00a0 Stir until the carrots are coated with the olive oil and seasonings.<\/p>\n

      Transfer the baking sheet to the oven, and roast the carrots at 425\u00b0 until fork tender, about 1 hour.\u00a0 Stir the carrots halfway through to avoid sticking.\u00a0 Once the carrots are done, take the baking sheet out of the oven, and let the carrots cool until warm.<\/p>\n

      Once they have cooled down, transfer the carrots and their juices to a food processor or blender.\u00a0 Add the 4 cups vegetable broth or water, along with the maple syrup, and puree until the carrot soup is smooth.\u00a0 Taste and adjust the seasonings by adding salt and pepper.\u00a0 If the soup is too thick, feel free to add more vegetable broth.\u00a0 Serve with the beet chips, and enjoy!<\/p>\n

      Beet Chip Croutons<\/i><\/p>\n

      Preheat the oven to 375\u00b0, and place a cooling rack on top of a baking sheet.\u00a0 Using a mandolin or a sharp knife, slice the beets into thin slices.\u00a0 The thinner the slices, the crispier the croutons will be.\u00a0 Place the sliced beets into a large bowl, and add the olive oil, some salt and pepper, and the dried parsley.\u00a0 Stir until the beets are all coated.<\/p>\n

      Transfer the beets to the cooling rack, making sure the beet slices aren\u2019t touching each other on the rack.\u00a0 Put the baking sheet in the oven, and cook at 375\u00b0 for 12-15 minutes, until the beet chips are crispy.\u00a0 Watch the oven during the last few minutes to avoid burning the chips.<\/p>\n

      Remove the chips from the oven, and let them cool completely on the cooling rack.\u00a0 Serve the carrot soup in bowls, then top each with a few beet chip croutons, and enjoy!<\/p>\n

      Original recipe by La Casa de Sweets<\/h4>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Creamy roasted carrot soup topped with beet chip croutons. Healthy, easy, and delicious! Warm up with some soup this week…<\/p>\n

      {vegan, gluten\/grain free}<\/p>\n","protected":false},"author":2,"featured_media":3994,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[506,510,112,329],"tags":[],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3992"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=3992"}],"version-history":[{"count":5,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3992\/revisions"}],"predecessor-version":[{"id":3999,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3992\/revisions\/3999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/3994"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=3992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=3992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=3992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}