So since we are 400 people living in my house and we all eat 4 carrots a day each, I bought a 10kg bag of huge carrots, which should last us about 3 or 4…hours!
That’s a lie…
I guess if we count my multiple personalities, I can say that we are 5 and not 2 in this household…
Anyways!
I went to Costco and found this bag of carrots on sale and bought it….some people call it impulse buying….I call it taking advantage of a great deal!
I remember the situation vividly:
Me: 4$ for 10kg of carrots? Surely there’s a mistake here! Grab it! Honey! Start the carrrrrrrr!!!!
Me: No but seriously! Carrots are awesome for your eyes, so I should take this opportunity to eat 5 carrots a day and make sure I never have to wear glasses ever! ….righhhhttttt….
SO here I am with my lifetime supply of carrots, wondering why the hell I bought so much &*$%^ carrots…
But it was 4$!!! Right??? Tell me you would have bought 10kg too! Or don’t, because it would mean that you are as insane as I am…
So after questioning my sanity (which seems to be a daily activity for me), I started to think about what I was going to make with these carrots!
I could make puréed carrots for Karl’s sister’s baby Annabelle but it would get frost bites in the freezer before she would be old enough to actually eat any of it so…
Next Idea!
What about Roasted Carrots!!??
And roasted garlic? What about caramelized shallots?
Oh yeah! I am so making Roasted Carrot Soup!
And I did! Look at the color in this baby!
Again, this is a freestyle recipe so feel free to add whatever you feel like adding to this recipe 🙂
Enjoy!
Course: Lunch Yield: 4 servings Prep Time: 30 mins Cook Time: 60 mins
Ingredients
- 12 huge carrots (enough to fill 2 cookie sheets, without having the cut and cleaned carrots overlap)
- 1 small head of garlic
- 4 Tablespoon of freshly chopped cilantro
- 1/4 Cup or so of olive oil
- 4 shallots, peeled and thinly sliced
- 2 Tablespoon of butter
- salt and pepper to season
Instructions
- Preheat your oven at 375F.
- Start by peeling and cutting your carrots in half, then in four so your carrots look like sticks (like in the above picture). The important thing is to cut all of them the same size so they cook evenly (do your best).
- You will need to use two cookie sheets to roast them.
- Cut the bottom of a head of garlic so the cloves are all exposed.
- On each pan, drizzle some olive oil and place the carrots over top, moving them around so they all get a thin coat of oil on them (about 4 tbsp of oil on each pan). Make sure they are not overlapping.
- Place the head of garlic on one of the two pans, open side down and make sure you have olive oil where you place it.
- Season your carrots with a bit of salt and pepper and place them in the oven. Now, depending on the thickness of your carrots, the roasting time might be longer or quicker. Start by roasting them for about 15 minutes and test them with a fork. You want them to be completely cooked ans ''mushy''. Your fork will go through them without any pressure.
- I took my carrots about 35 to 40 minutes to roast but I had some huge carrots.
- While the carrots are cooking, put 2 tbsp of butter in a medium pan and heat it up on medium high heat.When the butter is bubbling, add the shallots and cook on the same heat for about 2 minutes, stirring frequently. Reduce your heat to medium low and cook the shallots for about 15 minutes, stirring frequently, until the are soft and sweet (taste them).
- Once your carrots are cooked, take them out of the oven and transfer them into a medium saucepan, along with 5 of the roasted garlic cloves and the cooked shallots. (to take them out of the head of garlic, simply press on it and they will come out, no problem). *You can use the rest of the cloves to serve with a creamy cheese like goat cheese, brie,etc.
- Add about 1.5 Litre of Chicken broth to the saucepan and bring to a boil, covered. Boil for a bout 4 to 5 minutes and turn the heat off. Let the mixture cool a bit (about 10 minutes) before transferring it to the food processor or the blender.
- Transfer the whole thing into a food processor of a good blender and add your cilantro. Process until it has reached a soup consistency. You might have to add a bit of chicken broth to make it thinner (to your liking).
- Enjoy!
