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Carrot Rosemary Soup
from the kitchen of Sharmagne Leland-St.John

1-dozen large carrots, peeled
4 cloves of garlic, peeled
2 tablespoons of fresh rosemary leaves
2 teaspoons of extra virgin olive oil
Salt and pepper to taste
3 cups of half and half
Pinches of smoked cayenne (optional)

Preheat the oven to 400°F.

Line a baking sheet with parchment paper. Trim the ends off the carrots.
Place the carrots on the sheet and drizzle the olive oil on top. Grind the
sea salt and black pepper over the carrots to taste and toss so they are
well coated with the oil and seasoning. Roast for ten minutes.

Reduce the temperature to 375°F and add the peeled garlic cloves. Turn
the carrots over and shake the pan until the garlic is covered in the olive
oil. Roast for another ten minutes.

Add the rosemary leaves and shake the pan. Roast for five minutes.
Remove from oven and let the mixture cool for five minutes.

Place the carrots, garlic, rosemary and a half cup of the haf and half in a
high powered blender and blend until smooth and creamy.

Pour the soup into a medium sauce pan and add the remaining one and
a half cups of half and half. Whisk to blend and heat on medium-low
heat. Adjust the seasoning if needed.

Top with a bit of fresh rosemary and some smoked cayenne if desired.  

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