The happy, jolly jingle about that loveable, top-hat-wearing snowman is a fairytale they say. But what they don’t mention is after a long, frigid day of laughing and playing, the children were hungry! So, what did they do? They went home and ate some Snowman Soup, of course! (And don’t worry, no snowmen were harmed in the making of this dish. Well, maybe.) Sip after sip of this savory, thick, perfectly seasoned carrot spoon sipper, their bellies were made full, and they were ready to go again! Now legend has it, the reason the beloved ball of frost had a button nose instead of carrot nose might have had something to do with Snowman Soup… but that’s a story for another time. Hurry on your way and make this soup today!
Ingredients
- 3 pounds carrots, peeled
- extra-virgin olive oil, to taste
- salt, to taste
- pepper, to taste
- 4 cloves garlic, chopped
- 1 teaspoon fresh ginger, grated
- 5 1/2 cups low-sodium vegetable broth, plus more as needed and divided
- 1 teaspoon ground coriander
- 1 teaspoon allspice
- 1 1/2 cups unsweetened half-and-half or heavy cream, optional
- fresh mint, optional, to taste and for garnish
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –On a large, lightly oiled baking pan, arrange the carrots, lightly season them with the salt and the pepper, and drizzle with the oil.
Step 3 –Roast the seasoned carrots, turning them over halfway through, until they are fork-tender and nicely caramelized, about 45 minutes.
Step 4 –Allow the roasted carrots to cool enough to touch and then cut them into chunks.
Step 5 –Place the carrot chunks in a large food processor with the garlic, the ginger, and 3 cups of the broth and puree until the mixture is smooth.
Step 6 –Transfer the carrot puree to a heavy cooking pot and add the remaining broth, the coriander, and the allspice.
Step 7 –Cook the soup mixture over medium heat, stirring occasionally and using caution as the soup will bubble, until heated through.
Step 8 –Adjust the heat to medium-low and stir the half-and-half into the soup mixture until heated through.
Step 9 –If the soup needs more liquid, add more of the broth until it has reached your desired consistency.
Step 10 –Transfer the soup away from the heat and ladle into bowls.
Step 11 –Serve with the mint.