02 December 2010

Breaks Over, Soup's On!

Thanksgiving break is over and I'm back to my own kitchen. I did bake the bread for my Thanksgiving dinner, but it was nothing new - I made a full batch of rosemary sea-salt rolls and everyone enjoyed them. No photos of that, sorry.

Looking for cooking inspiration, I noticed it has been cold for a while now and the rain is ever-looming (and sometimes even falling, although thankfully not on my bicycle commute). My usual reaction to this is to drink hot chocolate and Irish Cream. That, however, fails as a nutritional dinner. I was going to make the next best thing, but Kahlua doesn't really add any nutritional value over Irish Cream, so I went further down the list until I hit the "soup" section. A while back, I had homemade bread and soup from a can; what would be better to try than homemade soup and bread from a bakery?

(The pictured carrots did not cook for long enough to brown because I forgot to preheat the oven)

Weirdly Seasoned Tomato Soup and Roasted Carrot (serves 4?)

For the soup:
  • 1 shallot, chopped
  • 1 carrot, sliced
  • 2 boiling onions, quartered
  • 1 stalk lemon grass, chopped into a few pieces
  • 1 bunch savory
  • 3 cups water
  • 1.5 to 2 cups diced tomatoes (a decent sized can, roughly)
  • 1.5 to 2 cups navy beans (a decent sized can, roughly)
  • olive oil
  • salt
For the carrots:
  • enough carrots for as many people as will be dining (1.5 or 2 carrots each), quartered
  • olive oil
  • salt
In a soup-sized pot, put in a bit of olive oil and sautee the shallot for a minute or two. Take the dice carrot and the onions and add, sauteeing for another two minutes. Add in the water, lemon grass, and savory, and simmer, salting to taste. Let the stock simmer for 15 minutes.

On a cookie sheet, spread some olive oil and rub the carrots in it. Sprinkle salt on top of the carrots, and put into a 425 degree oven. Keep track of when you put it in - they should get about 45 minutes, which will be timed to when the soup is done.

Let the stock simmer for another 15 minutes, then add in the tomatoes. Raise the heat a little, but still don't let it boil, and cook for another 20 minutes. Add in the beans, and cook for 10 more minutes.

Both the carrots and the soup should be done now (although do keep an eye on the carrots and make sure they aren't in the oven too long).

When serving the soup, you can add some cheese on top. Also remember to not eat the lemongrass or the savory stalk - although you can, they are both very strong and can be removed from the soup.

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