FEED THE RESISTANCE: ROASTED CARROT SOUP WITH WHOLE HOG’S PUMPKIN ALE!
Written by Pat Gallagher on September 23, 2022
Feed The Resistance: Roasted Carrot Soup paired with Whole Hog’s Pumpkin Ale!
Well, summer is officially over…and autumn is here! Along with football, fall colors, and cooler temperatures, we also get good hearty food in the fall! With that in mind, I wanted to cook up a good hearty soup today. What first came to mind was a Lentil Soup that I haven’t made in a few years, but then I got side-tracked when I saw a big bunch of carrots in the fridge. So, I switched gears to this Roasted Carrot Soup!
I made the recipe even simpler, by roasting the carrots, onions and garlic all together in the oven. While they were roasting, I simmered the veggie stock with the ginger and thyme. When the carrots, onion & garlic was ready, I added them to the stock and blended it all up with an immersion blender. And with that…SOUPS ON!
When I served it at home, I added just a little crème fraîche to each bowl, and topped it off with a little more fresh thyme. I think croutons would also be good on top of this one!
To go with the sweetness of the Carrot Soup, Dee chose a beer from Whole Hog Next Level Brews in Stevens Point. The Pumpkin Ale worked perfectly with the soup, and would probably work well with a whole lot of fall dishes – soups & stews or big hearty casseroles.