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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.