in.gredients

Meatless Monday: Roasted Carrot, Tomato & Kale Soup

with one comment

produce

It’s like the weather knew today was national homemade soup day. This grey day is perfect for whipping up a big bowl of soup. It’s also Meatless Monday, so we’re offering up a hearty, meat-free soup that is colorful and full of delicious local vegetables.

It makes a lot of sense to have this national holiday in February, when a majority of the country is still in the depths of winter. True, we did just have a beautiful 70 degree weekend, but we still love soup as much as the next guy. The origins of this food holiday are unknown (we have so many obscure national holidays), but any day dedicated to homemade food is a day we can get behind.

This recipe calls for a lot of carrots, which we have in abundance from Johnson’s Backyard Garden. Because of the plethora of carrots, this soup is a wonderful shade of orange, making it a healthy AND beautiful dish. It calls for kale and tomato, which ups the nutrition of the soup.

Happy eating!

Roasted Carrot Tomato Kale Soup

From: A Sun Shiny Day

in.gredients

  • 2 Tbsp olive oil
  • 1 lb of carrots (peeled and chopped)
  • 1/2 medium onion, diced
  • 14.5 oz fire roasted tomatoes (learn how to roast tomatoes here)
  • 2 cups vegetable or chicken broth
  • 3 cloves garlic (minced)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 handfuls of kale

Preheat oven to 400 degrees F. Toss carrots in 1 Tbsp olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast for 10-15 minutes.

In a dutch oven heat 1 Tbsp olive oil over medium high heat. Add onions and cook for 5 minutes, stirring often. Add garlic and continue cooking for another minute or two until fragrant.

Add remaining ingredients and bring to a boil. When it reaches a boil, reduce to low heat and simmer covered for 5 minutes until heated through. Blend mixture in a blender or use an immersion blender until smooth and creamy. Return to the dutch oven and return to low heat. Add a few handfuls of chopped kale and simmer covered for 10 minutes until kale is wilted.

Written by cscdavis

February 4, 2013 at 11:51 am

One Response

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  1. Reblogged this on Chef Simondsjr.

    simondsjr

    February 4, 2013 at 8:25 pm


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