Grilled Cheese & Roasted Carrot Soup Recipe
Caramelized Leeks, Coriander, Crème Fraiche
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Ingredients
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Soup Base
Grilled Cheese Sandwiches
Method
Soup Preparation
- 1
Roasting the Carrots
Preheat the oven to 400°F (200°C). Peel and chop the carrots into small pieces. Toss the carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 2
Sautéing the Leeks
While the carrots are roasting, clean and slice the leeks. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until they become soft and translucent.
- 3
Combining Ingredients
Once the carrots are roasted, add them to the pot with the sautéed leeks. Stir in the ground coriander and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- 4
Blending the Soup
Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches, blending until smooth. Return the soup to the pot.
- 5
Finishing Touches
Stir in the crème fraiche and adjust seasoning with salt and pepper to taste. Keep warm on low heat.