Having squeezed my postpartum body into a bathing suit in public last weekend, I am back on my soup diet with a vengeance. Say what you will about breastfeeding, but it’s not melting the pounds off this body. With a big bowl of soup to fill me up at lunch, I spend the rest of the day happily dreaming of my soon to be muffin-top free body. But when the temperature starts to rise, a big bowl of hot soup is the last thing I want, and I shift to chilled soups to diet.
Last summer I went wild with chilled soups: tomato gazpacho, watermelon gazpacho, but there’s only so much tomato soups a girl can handle. This spring, I’m craving something new, something a little sweet, a little savory, a little exciting. Turns out carrots were just the thrill I was looking for.
Having bought a ginormous bag of carrots at Costco, I roasted a couple of cookie sheets of sliced carrots dusted with cinnamon, ancho chili powder, and shallot pepper. The roasting really brought out their sweetness and made them an even prettier color. It only took another 15 minutes to whip them up into a batch of soup which was yummy warm, but even better chilled with a little lemon juice.
What are you waiting for? Roast and chill your carrots. The last of the winter pounds will melt away and your tastebuds will wake up, ready for spring and summer feasting.
- 20 Large Carrots, peeled and sliced
- 1 vidalia or yellow onion, chopped
- 4 celery stalks, chopped
- 1 lemon, juiced
- 4 tablespoons of olive oil
- 2 teaspoons cinnamon
- 2 teaspons ancho chili powder
- 2 teaspoons shallot pepper
- 4 cups of chicken or vegetable stock
- Preheat oven to 425 degrees Fahrenheit.
- Layer two cookie sheets with a sheet of aluminum foil.
- Peel and slice your carrots. Toss into a large ziploc bag. Pour in 3 tablespoons of olive oil, cinnamon, chili powder, and shallot pepper. Seal the ziploc bag and massage to cover all carrots well in oil and spices. Spread the carrots evenly on the cookie sheets.
- Roast for 45 minutes, until tender but not burnt. Set aside.
- In a large stockpot, heat the olive oil. Add the onions and celery and saute for 5 minutes, until soft and shiny.
- Pour in the carrots and top off with the chicken stock. Simmer for 15 minutes.
- Cut the lemon in half and squeeze the juice into the pot. If you'd like it to be extra lemony, grate some of the zest into the pot as well.
- Puree the soup with a hand blender. If the soup comes out too chunky, add a little water to make it smoother.
- Serve hot or chilled, with a dollop of yogurt on top.