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Leftover Vegetable Soup
10 mins
1 hr
1
Steps
- Preheat oven to 375˚F.
- Spread vegetable of choice onto a baking sheet and toss in 2 tablespoons oil. Season with salt and pepper and spread into a single layer.
- Roast carrots for 25-35 minutes or until fork tender, tossing around 15 minutes into the roasting process. Remove from oven.
- Place Dutch oven onto stove over medium heat. Add remaining oil to pot.
- Add shallots (or onions) and garlic to pot and sauté for 3 to 4 minutes.
- Add thyme and cumin and continue to sauté for 3 to 4 minutes.
- Add carrots and stock to pot, simmer for 15 minutes.
- Allow mixture to slightly cool.
- Carefully pour mixture into a blender (this can be done in batches), add butter, salt and pepper and puree until smooth.
- Add more stock if mixture is too thick and continue to puree until smooth.
- Pour mixture back into the pot and adjust seasonings. Simmer for about 5 minutes.
- Ladle into bowls and drizzle with extra virgin olive oil and fresh thyme leaves. Serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
