Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday

Moist and delightfully delicious, this cake was the centerpiece for Virginia Hoffman’s 103^rd birthday party. As she blew out a candle (just one), a  gathering of friends sang  “Happy Birthday” Without missing a beat, she interjected in a strong, loud voice, “Well I’m certainly glad you didn’t add . . . and many more!” 

There were a dozen of us at Virginian's party at Homestead. Afterward, when talking to another friend who was unable to attend the party, Virginia not only named each person in attendance but explained where each one had been seated. 

The celebratory recipe comes from Eddie Morris via Jane Medina and according to Jane it was the recipe she used to make her daughter’s tiered wedding cake.

 

Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday    Makes a 2-layer cake (9-inch rounds)

Cake

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
   
3. Add eggs, one at a time and beat.
   
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
   
6. Divide the mixture between two prepared pans. 
   
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Recipe without photos . . . Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday    Makes a 2-layer cake (9-inch rounds)

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
3. Add eggs, one at a time and beat.
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
6. Divide the mixture between two prepared pans. 
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Steak Soup (KC Plaza)

Chockfull of steak, ground beef and vegetables, this thick soup is hearty and filling. A perfect dish for a winter holiday meal prepared by my sister Marla Newell Payne. Although there are many variations of KC Plaza Steak Soup (all claiming to be authentic), her recipe came from  Debbie Meyer-Gore’s “Good Friends Great Taste” cookbook. I did make a few CHANGES as outlined below:

1) Debbie’s recipe calls for round steak but does not specific top or bottom round. We purchased bottom round and adjusted her recipe to allow the beef to cook longer in order for it to be fork tender. 

2) We added extra salt and a pinch of ground thyme near the end to enhance the taste. Since ingredients as well as tastes vary, adjust seasonings to suit your own tastes. 

3) I made the soup early afternoon and then added it to a crockpot to finish cooking for a supper party later in the evening. Make ahead instructors are explained in step #5.  

4) Recipe said it served 6 but we easily had 16+ serving. It makes a lot!

Steak Soup   Serves 16+ 

2 ½ lbs. round steak, cut into bite-sized pieces

1 to 2 tablespoons olive oil for browning steak

9 cups water, divided use

2 tablespoons beef base (we used Better than Bouillon)

1 tablespoon coarsely ground black pepper

1 lb. ground beef (we used an 80/20 blend)

4 carrots, peeled and diced (or sliced)

4 stalks celery, diced (or sliced)

1 onion, diced

1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)

1 (28 oz.) can diced or chopped tomatoes, undrained

½ cup (1 stick) butter (I used salted)

1 cup flour

2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme

1.    In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.

2.   To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour. 

3.   While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot. 

4.   Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.

5.   At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes.  Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours. 

6.   Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).

Recipe without photos . . .Steak Soup   Serves 16+ 

2 ½ lbs. round steak, cut into bite-sized pieces

1 to 2 tablespoons olive oil for browning steak

9 cups water, divided use

2 tablespoons beef base (we used Better than Bouillon)

1 tablespoon coarsely ground black pepper

1 lb. ground beef (we used an 80/20 blend)

4 carrots, peeled and diced (or sliced)

4 stalks celery, diced (or sliced)

1 onion, diced

1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)

1 (28 oz.) can diced or chopped tomatoes, undrained

½ cup (1 stick) butter (I used salted)

1 cup flour

2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme

 

1.   In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.

2.   To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour. 

3.   While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot. 

4.   Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.

5.   At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes.  Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours. 

6.   Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).

Spiced Butternut Squash Soup - small batch

I try my best to make smaller portions of soup yet sometimes I just get carried away. A new 2-quart cast iron mini Dutch Oven to the rescue! Just enough for about four servings, this recipe allows for a reasonable amount of leftovers for just two people. I even used the recipe in the user manual. 

I topped the soup with thyme leaves and homemade croutons and served it with a garden salad for a light meal. It would also make a nice first course dish for a multi-course meal. 

 

Spiced Butternut Squash Soup - small batch   4 servings

1 tablespoon coconut oil

1 carrot, peeled & chopped

3 cups butternut squash, peeled & chopped

2 teaspoons fresh thyme leaves, optional 

1 onion, chopped

3 cloves garlic, minced

1/4 teaspoon nutmeg

2 to 3 teaspoons cumin

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper or less if preferred

Pinch ground cinnamon

1 teaspoon paprika

2 to 2 1/2 cups chicken broth (I used 2 cups and then finished it with heavy cream, added after blending the soup)

Kosher salt and black pepper to taste

1. In a 2-quart Dutch oven, heat coconut oil over medium-low heat. Add carrots,  butternut squash and thyme leaves; sauté for 10 minutes.
2. Add onions, garlic and seasoning and continue cooking for 5 minutes. Season with salt and pepper.
   
3. Add broth and bring to boil. Reduce heat to low and continue to cook for 10 minutes or until squash mixture is fork tender. 
   
4. Blend until desired consistency in reached. Taste and adjust seasonings as needed.
   
5. I returned the soup to the pot to reheat and added 1/2 heavy cream for added richness (dollops or sour cream could also be added in place of the cream.   

Recipe without photos . . . Spiced Butternut Squash Soup - small batch   4 servings

1 tablespoon coconut oil

1 carrot, peeled & chopped

3 cups butternut squash, peeled & chopped

2 teaspoons fresh thyme leaves, optional 

1 onion, chopped

3 cloves garlic, minced

1/4 teaspoon nutmeg

2 to 3 teaspoons cumin

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper or less if preferred

Pinch ground cinnamon

1 teaspoon paprika

2 to 2 1/2 cups chicken broth (I used 2 cups and then finished it with heavy cream, added after blending the soup)

Kosher salt and black pepper to taste

1. In a 2-quart Dutch oven, heat coconut oil over medium-low heat. Add carrots, butternut squash and thyme leaves; sauté for 10 minutes
2. Add onions, garlic and seasoning and continue cooking for 5 minutes. Season with salt and pepper.
3. Add broth and bring to boil. Reduce heat to low and continue to cook for 10 minutes or until squash mixture is fork tender. 
4. Blend until desired consistency in reached. Taste and adjust seasonings as needed.
5. I returned the soup to the pot to reheat and added 1/2 heavy cream for added richness (dollops or sour cream could also be added in place of the cream.  

Carrot Cake Baked Oatmeal

After watching Molly Yeh make this recipe, I overcame my skepticism of baked oatmeal. The internet is filled with baked oatmeal but I was worried that they would taste like half-baked soggy oats. Molly’s enthusiasm for her version of the recipe persuaded me to give Carrot Cake Baked Oatmeal a try. I did cut the recipe in half . . . just in case. YES! We liked it and I will make it again . . . in the half size as that’s enough for 4 servings or two mornings worth of breakfast. Based on comments on the site, I did increase the spices, using the amount she suggested for a full batch in my reduced batch, and substituted walnuts for pecans and used regular raisins. I also made a small batch of the cream cheese frosting that I served on the side.  Next time I’ll try a drizzle of honeyed yogurt for a variation. 

Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
   
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
   
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
   
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract

 

Combine the cream cheese, granulated sugar and vanilla in a small bowl and mix well until smooth.

Recipe without the photos . . . Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract

 

Chicken Cauliflower Soup

Yet another yummy use for the rotisserie chicken that we had on hand. This healthy soup hit the spot on a chilly spring day.

 

Chicken Cauliflower Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, peeled and diced

½ head cauliflower, chopped into bite-size pieces

3 celery ribs, sliced

2 cloves garlic, minced

2 1/2 to 3+ cups chicken broth 

1 cooked chicken breast, shredded or diced

1/2 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1/4 teaspoon dried oregano - or more to taste

1/2 cup cream, half & half, or coconut milk, optional 

1/4 cup fresh herbs - chopped, such as chives parsley, and/or oregano, or use 1 to 2 teaspoons dried herbs

1. Heat the olive oil in a 3-quart pot; sauté the onion and carrots for 5 minutes. 
   
2. Add the cauliflower, celery and garlic. Stir, and sauté for 2 minutes.
   
3. Add the chicken broth, chicken, salt, pepper, and dried oregano.  Stir, and allow to come to a boil. 
4. Stir in cream, half & half or coconut milk and/or additional broth as needed. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked. Adjust seasonings and add fresh herbs near the end.

Recipe without photos . . . Chicken Cauliflower Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, peeled and diced

½ head cauliflower, chopped into bite-size pieces

3 celery ribs, sliced

2 cloves garlic, minced

2 1/2 to 3+ cups chicken broth 

1 cooked chicken breast, shredded or diced

1/2 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1/4 teaspoon dried oregano - or more to taste

1/2 cup cream, half & half, or coconut milk, optional 

1/4 cup fresh herbs - chopped, such as chives parsley, and/or oregano, or use 1 to 2 teaspoons dried herbs

1. Heat the olive oil in a 3-quart pot; sauté the onion and carrots for 5 minutes. 
2. Add the cauliflower, celery and garlic. Stir, and sauté for 2 minutes.
3. Add the chicken broth, chicken, salt, pepper, and dried oregano.  Stir, and allow to come to a boil. 
4. Stir in cream, half & half or coconut milk and/or additional broth as needed. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked. Adjust seasonings and add fresh herbs near the end

Kicking off 2023 with healthy, delicious soup: Sweet Potato & Carrot Soup

YUM! Barry just made this for lunch and it we both thought it was absolutely delicious . . . as in an extra helping for each of us.This healthy, perfectly flavored soup is helping us kick off the year with healthy eating. 

Sweet Potato & Carrot Soup

2 tablespoons+ avocado oil

1 large carrot, peeled and chopped

1 yellow onion, chopped

1 to 2 ribs of celery, chopped

1 red or orange pepper, chopped

2 to 3 cloves of garlic, minced

2 lbs. sweet potatoes, peeled and chopped

24 to 32 ounces broth (chicken or vegetable)

1 bay leaf

1 to 1 1/2 teaspoons smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground thyme

1/2 teaspoon each – salt and pepper

1. Heat oil in a large soup pot on medium heat. Add carrots, onion, celery and pepper and sauté until tender, adding garlic near the end. 
2. Add sweet potatoes, 24 ounces of broth and all seasonings. Simmer long enough to develop flavors and cook veggies. 
3. Taste and adjust seasoning. 
4. Blend the soup with a stick blender (or add cooled soup to a blender). Check consistency (we liked it creamy) adding more broth as needed. (Ours is garnished with fresh thyme leaves.

Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger

Vibrant orange and nutritious, this soup is perfect for crisp, cool days and evening. Great as a dinner starter or with a luncheon salad or sandwich.  Roasting the carrots adds another layer of flavor. Of course, our garden fresh carrots also added an additional boost of flavor to this soup.

Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger 

2 pounds carrots

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt—divided, to taste

Coarsely ground black pepper, to taste

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

1/2 teaspoon ground coriander

1/2 teaspoon+ ground cumin

1 to 2 teaspoons finely grated fresh ginger 

4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency

1 1/2 teaspoons lemon juice, to taste

1/2 to 1 cup heavy cream 

Optional garnishes: sour cream, fresh herbs 

1. Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

Your pizza is personalized.
2. Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
   
3. Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering. 
4. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
5. Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. 
6. Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
   
8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
9. Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. 
10. Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer. 

Recipe without the photos . . .Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger 

2 pounds carrots

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt—divided, to taste

Coarsely ground black pepper, to taste

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

1/2 teaspoon ground coriander

1/2 teaspoon+ ground cumin

1 to 2 teaspoons finely grated fresh ginger 

4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency

1 1/2 teaspoons lemon juice, to taste

1/2 to 1 cup heavy cream 

Optional garnishes: sour cream, fresh herbs 

1. Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

Your pizza is personalized.
2. Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
3. Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering. 
4. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
5. Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. 
6. Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
9. Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. 
10. Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.