A Soup That’s Both Hearty and Simple
In a world where complex flavors often mean complicated recipes, the Roasted Potato and Garlic Soup stands out as an exception. It’s a straightforward recipe that delivers on flavor without requiring hours in the kitchen. This soup is about celebrating the basics – potatoes, carrots, onions, and garlic – and transforming them into something extraordinary.
The Power of Roasting
The magic of this recipe lies in roasting. When you roast potatoes, carrots, and garlic, something wonderful happens. They caramelize and sweeten, bringing out flavors you just can’t get from boiling or sautéing. By simply tossing these vegetables in olive oil, salt, and pepper, and then giving them time in the oven, you’re building a foundation of taste that sets this soup apart.
Garlic – The Star of the Show
With 4-5 whole garlic bulbs, this soup is a garlic lover’s dream. But it’s not overpowering. Roasting tames the sharpness of garlic, leaving a mellow, almost sweet flavor. This subtlety is key to the soup’s overall balance.
Blending for Perfection
After roasting, blending is the next critical step. This is where the soup gains its creamy texture. By mixing the roasted veggies with vegetable stock and coconut milk, you get a smooth, velvety soup that’s a pleasure to eat. The addition of lemon juice brings a hint of zest, brightening the whole dish.
Serving with a Twist
Finally, serving this soup with a swirl of chili oil adds an extra layer of complexity. It’s a simple touch that elevates the soup from comforting to gourmet.
Why This Soup Works Any Day
The Roasted Potato and Garlic Soup is versatile. It’s hearty enough for cold winter evenings yet light enough for a summer dinner. It’s vegan-friendly, gluten-free, and packed with nutrients from the vegetables. In short, it’s a soup that fits into any meal plan, any day of the year.
So, whether you’re a seasoned soup aficionado or just looking for a new recipe to try out, this Roasted Potato and Garlic Soup is sure to impress. It’s proof that sometimes, the simplest ingredients can create the most memorable dishes.
Roasted Potato and Garlic Soup Recipe
Equipment
- Oven
- Baking Tray
- blender or food processor
- Large Pot, Knife
- Cutting board
Ingredients
- 1.3 lbs Potatoes about 600g, peeled and diced
- 5 oz Carrots about 150g, peeled and diced
- 4 oz Onion chopped, about 110g
- 4-5 bulbls Garlic bulbs: 4-5
- 2-3 tbsp Olive oil: 2-3 tablespoons or about 30-45 ml
- Salt and pepper to taste
- 1-2 tbsp Lemon juice: 1-2 tablespoons 15-30 ml
- 4 cups Vegetable stock: 4 cups about 1 liter
- 1 cup Coconut milk 240 ml
- Chili oil for serving
Instructions
- Preheat the Oven: Warm your oven to 400°F (200°C).
- Prepare the Vegetables: Toss the potatoes, carrots, and whole garlic bulbs (with the tops trimmed off) in olive oil, salt, and pepper.
- Roast with Foil: Spread the seasoned vegetables on a baking tray. Cover the tray with aluminum foil to ensure even roasting and to prevent the vegetables from getting too brown.
- Uncover and Continue Roasting: After about 20 minutes, remove the foil and continue roasting for another 10-20 minutes, until the vegetables are tender and have a nice, golden color.
- Blend the Soup: Allow the vegetables to cool a bit, then squeeze the garlic out of their skins. Blend the veggies with vegetable stock and coconut milk, and simmer. Season to taste.
- Lemon Juice: Add lemon juice for a zesty flair.
- Serve: Pour the soup into bowls, top with a swirl of chili oil.
Notes
Suitable for vegans if vegetable stock and coconut milk are used.
The chili oil topping is optional but adds a nice kick.
Lemon juice adds a fresh, zesty flavor but can be adjusted to taste.
The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.