It’s Sunday Supper time again. This week’s event – Fancy Appetizers – is being hosted by Wendy Wholistic Woman. Stop by and see her wonderful site!
I love having a garden. I love growing many different kinds of vegetables. I don’t like trying to figure out what to do with it all so it doesn’t spoil.
I can.
I freeze.
I cook and freeze.
I get stumped.
I flip through magazines.
And lookie what I found!
Roasted carrot soup with a tinge of ginger. This should work. The Dear One loves soup. Me? I’m not so crazy about soup. But this one is thick and rich. Unusual. Ginger. Besides, I get to try out my new immersion blender!
I’m very happy now that I’ve made this – it’s snowing and cold and snowing. Soup is perfect! And the orange color is so cheery!
1 lb. carrots, peeled and cut into 3-inch lengths
1 Tbs. olive oil
1 Tbs. unsalted butter
1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
1 large rib celery, cut into medium dice (to yield about 1/2 cup)
1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
2 cups homemade or low-salt vegetable stock
1 tsp. kosher salt
1/8 tsp. ground white pepper
Chopped fresh chives or chervil for garnish (optional)
Heat the oven to 375°F.
Place the carrots in a medium baking dish or on a baking sheet, you want the carrots in a single layer without touching. Drizzle carrots with the olive oil. Toss them to coat well and roast, for about one hour, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places.
Melt the butter in a 3-quart heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool.
Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. An immersion blender is perfect for this! If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.
Finger Foods
BLT Crostini Sliders with Avocado Aioli by Casa de Crews
Buttery Mushroom Pinwheels by Sprinkles and Sprouts
Easy Caprese Puff Pastry Bites by The Weekend Gourmet
French Onion Palmiers by Cooking With Carlee
Ham and Mustard Spirals by Food Lust People Love
Homemade Mozzarella Cheese Sticks by Grumpy’s Honeybunch
Middle Eastern Deviled Eggs by A Kitchen Hoor’s Adventures
Mini Lobster Rolls by The Chef Next Door
Mushroom and Blue Cheese Gougeres by Turnips 2 Tangerines
Simple Greek Pinwheels with Tzatziki Dipping Sauce by A Mind “Full” Mom
Soppressata Puffs by Cosmopolitan Cornbread
Hors d’oeuvres
Baba Ganoush by The Crumby Cupcake
Caesar Salad Wonton Cups by Hezzi-D’s Books and Cooks
Cucumber Bites with Creole Shrimp and Guacamole by Life Tastes Good
Dates with Goat Cheese, Prosciutto and Truffle Honey by Monica’s Table
Drunken Asparagus with Feta and Prosciutto by Wholistic Woman
Italian Chicken Meatballs by Cindy’s Recipes and Writings
Japanese Meatballs by NinjaBaker.com
Loaded Hasselback Potatoes Mini Size by Crazed Mom
Mini Caprese Bites With Balsamic Drizzle by My Sweet Savings
Mini Chicken and Mochi Waffles by Brunch-n-Bites
Potstickers by A Day in the Life on the Farm
Prosciutto and Blue Cheese Pear Bites by Jersey Girl Cooks
Seafood
Lime Shrimp Cups by Our Good Life
Mini Crab Cakes by My Savory Spoon
Mini Tuna Crostini by Basic N Delicious
Oysters Rockefeller by Caroline’s Cooking
Scallop Crudo with Citrus by Cricket’s Confections
Shrimp Martini by Palatable Pastime
Southwestern Shrimp Spring Rolls by The Freshman Cook
Sweets
Award Show Cake Pops by Gluten Free Crumbley
Key Lime Cream Puffs by Gourmet Everyday
Loaded Chocolate Dipped Potato Chips by Desserts Required
Mini S’mores Tarts by That Skinny Chick Can Bake
Peanut Butter and Jelly Cheesecake Bars by Pies and Plots
Sweet and Tangy Pecan Baked Brie by Soulfully Made
Wine Gummy Bears by Culinary Adventures with Camilla
Veggies
Baked Eggplant Fries with Basil Dipping Sauce by Dizzy Busy and Hungry
Baked Fruit and Nut Camembert by Sunday Supper Movement
Blue Cheese Asparagus Bites by Hardly A Goddess
Broccoli Pesto Potato Bites by Simple and Savory
Mushroom Purses by Seduction in the Kitchen
Roasted Carrot Soup by From the Bookshelf
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