Roasted Carrot-Onion Soup
A gorgeous, healthy pairing with our Reserve Chardonnay from the Bien Nacido Vineyard. Serves 4 as a main, 6 as an appetizer.
- 2 pounds carrots washed, peeled, and sliced
- 3 yellow onions, sliced
- 4 cloves garlic, peeled
- 4 tablespoons olive oil
- 2 teaspoons sea salt
- 2 teaspoons ground coriander
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- 1½ quarts vegetable broth
- 2 tablespoons coconut oil
- 1 (13.6-ounce) can coconut milk
- Savory spicy granola, to garnish (you can make your own, or we love Lark Ellen Granola's Thai Coconut or Cumin Crunch Trailblazer's Nut & Seed Mix as topping for this soup)
Preheat the oven to 400°F. Line two baking pans with parchment paper.
Place the sliced carrots, onions, and garlic on the pans. Drizzle with olive oil, then sprinkle with salt, coriander, fennel, cumin, and pepper. Toss to evenly coat. Roast for 45 minutes, flipping the vegetables twice during roasting, until the carrots and onions are caramelized and browned on the edges.
In two batches, transfer the roasted vegetables to a blender or food processor with 1 tablespoon coconut oil and 2 cups broth per batch to puree, blend until pureed to your desired consistency. Add a bit more broth if you prefer a very smooth soup.
Pour into a medium pot and add in additional broth and coconut milk.
Bring to a simmer, taste, and season with additional salt and pepper as needed. Serve with savory spicy granola on top, paired with a glass of 2017 Reserve Chardonnay!
Chef’s Note: The soup is vegan, gluten free, full of healthy fats, easy, and delicious—a great way to up the veggies in your weekly meals. I like my soup quite rustic, so I leave it thick, and hearty and not completely smooth.
By Chef Robin Goldstein, from her book, A Taste of Ojai: Flavors of the Valley. Photo by Andrea Russell.