Lately it’s not unusual for me to start my day with trying to mask the physical manifestations of the sleep-deprived. But let’s face it—concealer is for dabbling, not for smearing over the ever-expanding darks circles under my eyes.
I’m not going to complain and whine about how I am knee deep in newborn parenthood, since amazingly, the little dude sleeps through the night.
Nope—I’m going to whine about how this post-pregnancy thing is—Out. Of. Whack. I want to know who put all my post-pregnancy hormones into a blender and then shot me up with that jumbled mess. A mess that is causing everything I do to come out stumbled and messy—I’m having to repeat my work, my efforts, basically all of my “doings”. Not a good thing for an impatient person like me.
Along with that, it’s apparently put my creative mind on pause. And put my dessert making at a slow down—as evident by my recent non-dessert like posts.
I’m in need of a massive reset. Until then, enjoy this easy-to-make roasted carrot soup. I’l be back on track with desserts next week.
- 2 lbs. carrots
- 6 tablespoons unsalted butter, divided use
- 4 cups chicken or vegetable broth
- 6 large sage leaves
- 1/2 yellow onion (5 oz)
- 3 garlic cloves
- 1 teaspoon coriander
- 1 teaspoon cumin
- salt and pepper
- 2 cups chickpeas, roasted
- 3/4 cups sliced almonds, toasted
Heat oven to 425 degrees.
- Melt 3 tablespoons of butter in microwave. Toss carrots with melted butter and season with salt and pepper to taste. Placed seasoned carrots on a bakesheet and roast until tender, about 20-25 minutes. Transfer carrots to blender and add in broth and blend until smooth; set aside
- Place the remaining 3 tablespoons of butter in a skillet and melt. Add in sage leaves and onion, cook until onions become transulcent. Add in garlic and cook until just brown. Remove from heat. Add to blender and blend with carrot mixture until smooth and well combined.
- Divide soup evenly among bowls and garnish with roasted chickpeas and toasted almonds.
- Soup can be made three days ahead and kept refrigerated. In fact this is one of those recipes that becomes more flavorful as it ages.
- To roast chickpeas: Toss 15oz. of chickpeas (if using canned chickpeas, make sure to drain, rinse and pat dry) with 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt. Transfer to a bake sheet and roast for 30 -40 minutes at 400 degrees or until crisp. This can be made up to two days ahead and stored in resealable plastic bag.
- To toast sliced almonds: Place sliced almonds on a bakes sheet and toast for 5-7 minutes or until almonds start to brown at 375 degreees F. This can be made up to two days ahead and stored in a resealable plastic bag.