This recipe for Caramelized Onion & Carrot Soup was made in collaboration with Copper Hill Farm, thanks to Greg Hazleton. I’ve known Greg for a handful of years now since I used to sell local cheese next to him at Connecticut farmer’s markets. To this day, we keep in touch and every time we chat I learn something new about agriculture and the local community. I love it!
Because of Greg, my appreciation for various-sized, uniquely-shaped produce continues to flourish. For instance, this soup features some pretty fun looking carrots, and they just so happen to be more flavorful than ones you find at local grocery stores. I swear by local foods. That connection to your farmer and food adds a depth that mass-produced fruits and veggies could never match.
Anyways, I digress. On that note, to taste what I mean, scroll down for the recipe!
Preheat the oven to 400°F and prepare all your veggies.
Transfer the carrots, cauliflower, celery and garlic cloves to a small baking tray. Season with sea salt, black pepper and Bell’s Seasoning, then toss to evenly coat, and transfer the tray into the oven. Bake for 30-40 minutes or until fork tender.
In the meantime, heat 2 Tbs butter in a large saucepan over medium heat until sizzling and melted. Add the onions in batches, then stir until evenly coated. Next, reduce the heat to medium-low and continue to cook the onions, stirring every few minutes until golden brown, for 30–40 minutes. Afterwards, add the white wine and stir again. Continue to cook the onions until the wine fully evaporates.
When the roast is ready, remove from oven. Use a high speed blender or immersion blender to blend the veggies, caramelized onions, creamer and vegetable stock. Work in batches, or as needed, to process and purée until everything is silky smooth. Taste test and adjust seasonings to preference.
Finally, divide the soup into bowls and enjoy!
Caramelized Onion & Carrot Soup ft. Copper Hill Farm
SERVES: 8
PREP TIME: 15 MINUTES
COOK TIME: 30-40 MINUTES
Ingredients:
- 6 thick carrots, chopped into even chunks
- 2 ribs celery, chopped
- 1 medium head cauliflower, cut into florets
- 3 large cloves garlic
- 2-3 tsp avocado oil (or neutral oil of preference)
- 2 tsp sea salt
- 1 tsp Bell’s Seasoning (rosemary, oregano, sage, ginger, marjoram, thyme and pepper)
- 2 large sweet onions, sliced (about 1 lb.)
- 2 Tbs unsalted butter
- 1/4 cup white cooking wine
- 4+ cups vegetable stock (to loosen to preference, I prefer using 2 Tbs bouillon mixed with 4 cups water)
- 1 cup oat milk/plant-based creamer
Method:
- Preheat the oven to 400°F and transfer the carrots, cauliflower, celery and garlic cloves to a small baking tray. Season with sea salt, black pepper and Bell’s Seasoning, then toss to evenly coat, and transfer the tray into the oven. Bake for 30-40 minutes or until fork tender.
- In the meantime, heat 2 Tbs butter in a large saucepan over medium heat until sizzling and melted. Add the onions in batches, then stir until evenly coated. Next, reduce the heat to medium-low and continue to cook the onions, stirring every few minutes until golden brown, for 30–40 minutes. Afterwards, add the white wine and stir again. Continue to cook the onions until the wine fully evaporates.
- When the roast is ready, remove from oven. Use a high speed blender or immersion blender to blend the veggies, caramelized onions, creamer and vegetable stock. Work in batches, or as needed, to process and purée until everything is silky smooth. Taste test and adjust seasonings to preference.
- Finally, divide the soup into bowls and enjoy!
Notes:
- You can easily make this recipe one day ahead, then reheat when ready for your event. It is one less thing to think about in the heat of scrambling around the kitchen for the holidays!
- For more delicious soup recipes, or to see what else is in store, visit the Kitchen Journal.
