Roasted Carrot Soup Screenshot from America's Heartland Season 11 Episode 05
Ingredients
Soup Ingredients
 5 large carrots, 1" slices
 1 sweet and tart apple, like a gala, wedges
 1 small onion, sliced
 2 celery stalks, 1” slices
 2 cloves garlic, peeled and smashed
 1—2 tbsp olive oil
 2 cups vegetable broth
 salt, pepper
 pinch chile powder
 heavy cream (optional)
Pest Ingredients
 2 carrot top bunches, washed
 1 cup fresh basil
 ¼ cup walnuts
 1 garlic clove
 ¼ cup parmesan cheese
 ¼ cup pecorino romano
 ½ cup olive oil
 salt, pepper
Directions
1

Prep veggies.

2

Put carrots, apple, onion, celery, garlic, chile powder, and olive oil on a baking sheet. Season with salt and pepper.

3

Roast for 25 minutes

4

Place all ingredients plus veggie broth in blender. Blend, put in a stock pot and keep warm.

5

In the meantime, make pesto. Put all ingredients in a food processor and process until smooth.

Carrot Knowledge

  • Carrots come in various colors -- you’ve likely seen bunches of purple, yellow, and orange carrots. Carrot flavors range anywhere from sweet and sugary to piney and woody. The common carrot you find in stores is designed to be an all-purpose, sweeter carrot that can be enjoyed both raw and cooked.
  • Real baby carrots are young carrots. Otherwise they have been shaved (milled) down.
  • High in beta-carotene, which is converted to Vitamin A - that’s why they are called carrots (carotene), and that’s why you always hear they are good for your eyes.
  • Choose carrots that are brightly colored. That’s how you know when they were picked at the peak of ripeness. That’s when they will be the sweetest. Carrots that were picked too soon will taste bitter and woody.

Carrot Tips

  • Remove the skin. May cause bitter taste. Plus, if you’re serving them whole, it’ll look prettier.
  • Save with tops -- remove them to avoid bitter taste.
  • Don’t throw away the carrot tops! Use them in stock, pesto, salads, or as a garnish. They give a light carrot flavor.
Featured Recipes
Candied Orange SaladBy On behalf of America's HeartlandOrange Knowledge
  • Make sure oranges are free of soft spots and too many blemishes
  • Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
  • Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
  • Winter is orange season!
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Ingredients

Soup Ingredients
 5 large carrots, 1" slices
 1 sweet and tart apple, like a gala, wedges
 1 small onion, sliced
 2 celery stalks, 1” slices
 2 cloves garlic, peeled and smashed
 1—2 tbsp olive oil
 2 cups vegetable broth
 salt, pepper
 pinch chile powder
 heavy cream (optional)
Pest Ingredients
 2 carrot top bunches, washed
 1 cup fresh basil
 ¼ cup walnuts
 1 garlic clove
 ¼ cup parmesan cheese
 ¼ cup pecorino romano
 ½ cup olive oil
 salt, pepper

Directions

1

Prep veggies.

2

Put carrots, apple, onion, celery, garlic, chile powder, and olive oil on a baking sheet. Season with salt and pepper.

3

Roast for 25 minutes

4

Place all ingredients plus veggie broth in blender. Blend, put in a stock pot and keep warm.

5

In the meantime, make pesto. Put all ingredients in a food processor and process until smooth.

Roasted Carrot Soup
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