soup when you're sick? Something warm and nutritious with no extra effort wasted on that oh-so-laborious cutting your food with a knife or worrying about getting things to stay on your fork. Just scoop and moosh it in your mouth and then sleep on the couch. Easy. I wonder what sick-foods other countries have. Probably steamed chicken feet. Or Vegemite.
roasted carrot and caramelized onion soup with caraway
2 tablespoons fat, divided
1 large onion, chopped
2 pounds carrots, trimmed, and cut into 2 inch pieces
1 quart chicken stock
1 1/2 teaspoon caraway seeds, crushed
sea salt and freshly ground pepper
olive oil and parsley
1. Heat 1 tablespoon fat on low in a heavy-bottomed skillet. Add onion and sauté for about 40 minutes, stirring often, until they are a deep brown.
2. Meanwhile, preheat your oven to 425 degrees. Place carrots on a baking sheet and toss with 1 tablespoon fat, salt, and pepper. Roast for 25 - 35 minutes, until nice and browned.
3. In a medium stock pot add the caramelized onions, roasted carrots, chicken stock, caraway, salt and pepper and bring to a boil. Simmer for 30 minutes until carrots are very tender, but more time is fine. Purée with an immersion blender until smooth, or add in batches to a blender and then return to the pot. Thin with more broth if desired. Adjust seasonings to taste.
Serve the soup with a drizzle of olive oil on top, along with some parsley. Chopped, toasted almonds are also always a favorite topping for me.
This was originally posted at my blog, the crankin' kitchen!