Dinner. Carrot ginger habanero soup. (Taken with instagram)
Cannellini Bean Soup with Truffle Roasted Carrots
After a marathon session of Florida style heat and humidity here in the Cleveland area, things finally began to break up last night. There were clouds threatening rain, and the air was cool, it felt like fall was on its way for the first time this year. This made me want soup. I usually want soup, it’s one of my favorite things to make and eat- but this shining beacon of glorious weather made me want it more so than normal- So, I made some soup. While culling the ingredients together I came across a few carrots that were getting on in age and figured they would be a good side.
For the Soup:
1 onion- diced
2 cloves of garlic- smashed
3 ribs of celery diced- leaves included
1 1/2 teaspoons dried rosemary- use fresh if you have it-if so- double it.
Olive oil to sauté
4 cups vegetable stock
2 cans cannellini beans-drained and rinsed
Juice from 1/2 a lemon
Salt and Pepper to taste
Sauté the onion, garlic, celery and rosemary in olive oil until the onion has softened, about 10 minutes- be careful not to scorch the rosemary. Add the veggie stock and cannellini beans, bring to a boil- then reduce heat and simmer for about 10-15 minutes. Using an immersion blender, food processor or blender- puree until smooth and creamy. Stir in lemon juice and add salt and pepper to taste. Serve with crusty bread, or something along those lines.
For the Carrots:
4-6 carrots halved and quartered
Oil to coat
Salt and Pepper to taste
I used a white truffle oil- you could use olive oil or pretty much whatever you’ve got about your pantry- but if you can find it-(I found mine at marshalls of all places.) it blends quite nicely with the sweetness of the roasted carrots.
Toss in oil and bake at 425 for about 20 minutes or until the carrots have softened and started to darken.
