Soup made from vegetables roasted with smoked paprika makes a tasty and nourishing fall and winter meal. I wasn’t sure how we would like carrot soup, but combined with pumpkin for creamyness and garlic and onions for flavor, it was a hit! I’m excited to make good use of this inexpensive root vegetable.
Roasting the vegetables in the oven and cooking the soup itself in the slow cooker makes this easy as well, no pots on the stove to watch or stir. Ghee is the perfect fat to use for roasting vegetables. Ghee has a higher smoke point than butter because it has been clarified to have all the proteins and sugars removed, so only the rich golden fat remains. Since the lactose and casein have been removed, it also is a suitable fat to both milk protein allergic and lactose intolerant people; even those on the GFCF, SCD, or GAPS diet. Lastly, and most importantly here, ghee absorbs and enhances the flavors in herbs and spices and carries them throughout the dish.
Roasted Carrot Soup Ingredients:
- 5-6 large inexpensive organic juicing carrots, or more smaller ones, scrubbed.
- 2 large onions, peeled and quartered
- 6 cloves garlic, peeled
- 2 cups pumpkin chunks (peeled, without the pump) or 1 cup pumpkin puree
- 2 tablespoons ghee, from cows feeding on rapidly growing green grass (which makes it rich in vitamin K2 and omega 3 fatty acids)
- 1 tablespoon paprika, smoked if available
- 1 teaspoon unrefined sea salt
- 1 quart chicken stock
- 2 quarts filtered water
- 1-2 tablespoons unrefined sea salt, to taste
Roasted Carrot Soup Directions:
Cut carrots into 3-4 inch pieces.
In an oven-safe dish (I piled an 8×8 inch glass dish here) pile all the vegetables, garlic, and pumpkin. Dot across the top with ghee, and sprinkle with paprika and sea salt.
Place in the oven to roast at 300 degrees F for an hour. No need to preheat.
In a crock pot, place the roasted vegetables and drain the juices and melted ghee from the bottom of the pan into the crockpot as well. Add chicken stock and enough filtered water to cover the vegetables. Cook on low all day, or high for 4 hours. Puree with an immersion blender, or by placing small batches in the blender and blending. Salt to taste.
Spoon into bowls and garnish with grated parmesan cheese, cultured cream, and/or smoked paprika.
This post is a part of the Pure Indian Foods Recipe Contest- find out more about that on their Facebook Page.
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