Roasted Carrot Soup

Soup made from vegetables roasted with smoked paprika makes a tasty and nourishing fall and winter meal.  I wasn’t sure how we would like carrot soup, but combined with pumpkin for creamyness and garlic and onions for flavor, it was a hit!  I’m excited to make good use of this inexpensive root vegetable.

Roasting the vegetables in the oven and cooking the soup itself in the slow cooker makes this easy as well, no pots on the stove to watch or stir.

Ghee is the perfect fat to use for roasting vegetables.  Ghee has a higher smoke point than butter because it has been clarified to have all the proteins and sugars removed, so only the rich golden fat remains.  Since the lactose and casein have been removed, it also is a suitable fat to both milk protein allergic and lactose intolerant people; even those on the GFCF, SCD, or GAPS diet.  Lastly, and most importantly here, ghee absorbs and enhances the flavors in herbs and spices and carries them throughout the dish.
Veggies for fall soup

Veggies to roast

 

Roasted Carrot Soup

Course: Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Slow cooker: 4 hours
Total Time: 40 minutes
Servings: 4 Servings
Calories: 230 kcal
Roasting the vegetables in the oven and cooking the soup itself in the slow cooker makes this easy as well, no pots on the stove to watch or stir. Ghee is the perfect fat to use for roasting vegetables.  Ghee has a higher smoke point than butter because it has been clarified to have all the proteins and sugars removed, so only the rich golden fat remains.  Since the lactose and casein have been removed, it also is a suitable fat to both milk protein allergic and lactose intolerant people; even those on the GFCF, SCD, or GAPS diet.  Lastly, and most importantly here, ghee absorbs and enhances the flavors in herbs and spices and carries them throughout the dish.
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Ingredients

  • 5-6 large inexpensive organic juicing carrots or more smaller ones, scrubbed.
  • 2 large onions peeled and quartered
  • 6 cloves garlic peeled
  • 2 cups pumpkin chunks peeled, without the pump or 1 cup pumpkin puree
  • 2 tablespoons ghee from cows feeding on rapidly growing green grass (which makes it rich in vitamin K2 and omega 3 fatty acids)
  • 1 tablespoon paprika smoked if available
  • 1 teaspoon unrefined sea salt
  • 1 quart chicken stock
  • 2 quarts filtered water
  • 1-2 tablespoons unrefined sea salt to taste

Instructions

Cut carrots into 3-4 inch pieces. In an oven-safe dish (I piled an 8×8 inch glass dish here) pile all the vegetables, garlic, and pumpkin. Dot across the top with ghee, and sprinkle with paprika and sea salt. Place in the oven to roast at 300 degrees F for an hour. No need to preheat. In a crock pot, place the roasted vegetables and drain the juices and melted ghee from the bottom of the pan into the crockpot as well. Add chicken stock and enough filtered water to cover the vegetables. Cook on low all day, or high for 4 hours. Puree with an immersion blender, or by placing small batches in the blender and blending. Salt to taste. Spoon into bowls and garnish with grated parmesan cheese, cultured cream, and/or smoked paprika.

Nutrition Facts
Roasted Carrot Soup
Amount Per Serving (1 bowl)
Calories 230 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 26mg9%
Sodium 2744mg114%
Potassium 827mg24%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 11g12%
Protein 8g16%
Vitamin A 18540IU371%
Vitamin C 15.7mg19%
Calcium 83mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.