Sometimes it’s the little details that make me happy in a recipe. Like nicely roasted carrots and caramelized onions in an otherwise very simple soup. And homemade chicken broth. And then, anything with caraway seeds in it is superlative in my book. The best seed.
Well, December was suitably busy, and filled with gluttony. I went home to Fairport for the first time in 3 years. It was so nice. No alarm clock. Hardly did anything. It snowed over a foot in one night. Just perfect. But, now I have a cold and I’m pretty confident I brought it on myself from over-consumption of cookies. Or because I received only 2 hours’ worth of vitamin D during the only hours that the sun shined the entire 10 days I was home. Maybe from being on planes, too. Doesn’t everyone swear they get sick when they fly? I didn’t and don’t want to believe it. But here I am snotting away…
So what’s more fitting than soup when you’re sick? Something warm and nutritious with no extra effort wasted on that oh-so-laborious cutting your food with a knife or worrying about getting things to stay on your fork. Just scoop and moosh it in your mouth and then sleep on the couch. Easy. I wonder what sick-foods other countries have. Probably steamed chicken feet. Or Vegemite.
I know you’ve all had or made carrot ginger soup. It’s real good. But this is nice and different and I bet you can make it right now without going to the grocery store. Unless you normally have ginger root lying around, in which case maybe you should make me carrot ginger soup, because I feel like that’s probably even better for sicklies. You could add other root vegetables in this if you don’t have quite enough carrots. Or double the onions for more of an emphasis on them. If you’re not a fan of caraway (you fool), try fennel or cumin or both.
roasted carrot and caramelized onion soup with caraway
2 tablespoons fat, divided
1 large onion, chopped
2 pounds carrots, trimmed, and cut into 2 inch pieces
1 quart chicken stock
1 1/2 teaspoon caraway seeds, crushed
sea salt and freshly ground pepper
olive oil and parsley
1. Heat 1 tablespoon fat on low in a heavy-bottomed skillet. Add onion and sauté for about 40 minutes, stirring often, until they are a deep brown.
2. Meanwhile, preheat your oven to 425 degrees. Place carrots on a baking sheet and toss with 1 tablespoon fat, salt, and pepper. Roast for 25 – 35 minutes, until nice and browned.
3. In a medium stock pot add the caramelized onions, roasted carrots, chicken stock, caraway, salt and pepper and bring to a boil. Simmer for 30 minutes until carrots are very tender, but more time is fine. Purée with an immersion blender until smooth, or add in batches to a blender and then return to the pot. Thin with more broth if desired. Adjust seasonings to taste.
Serve the soup with a drizzle of olive oil on top, along with some parsley. Chopped, toasted almonds are also always a favorite topping for me.