Now with the weather getting consistently cooler I find myself craving more and more SOUP. I could eat soup anytime of the year, even in the sticky sweaty heat of summer, but on a crisp cool day it’s so much more enjoyable. Now pair it with some warm freshly baked bread and that, to me, is perfection!
Before I share my recipe with you, I want to introduce you to my sweet friend, and coworker, Naomi.
Kyle and I met Naomi several years ago when she approached us when we first opened Anchor about featuring us on her blog. Let’s fast forward a few years and adventures along the way (she spent some time in Germany; we learned a lot about owning a business) and now she’s on staff here at Anchor! When she moved back from Germany she was looking for a job and I knew right away after reconnecting with her that she would be a perfect fit. We had just opened our second location and I needed some serious help in the kitchen. Her talent, experience and positive attitude were exactly what I needed!
Since both Naomi and I have blogs, she suggested we collaborate and feature recipes on each other’s blog. I thought that was a brilliant idea, since 1 – I’m always looking for ideas to write about and 2 – she’s awesome and I would love to introduce you all to her!
Here’s what we came up with… I would post my roasted pumpkin and carrot soup recipe and she would post her rosemary bacon rolls. They’re both so delicious and pair perfectly together – a match made in Heaven!
Here’s the Roasted Pumpkin & Carrot Soup recipe…
2 tbsp olive oil
2 lbs carrots. peeled and cut into sticks
2 tbsp pure maple syrup
1 tsp ground cinnamon
1 tsp chili powder
1 tsp sea salt
2 small pumpkins
2 cans coconut milk
salt and pepper to taste
Toss the carrots in olive oil, maple syrup, cinnamon, chili powder & sea salt. Lay out evenly on a large baking sheet lined with tin foil.
Bake 45 mins @ 375 F.
Prick holes in the pumpkins and place on a separate baking sheet. If your oven has two racks you can roast the pumpkins at the same time as the carrots. Cook until both the carrots and the pumpkins are super soft and fully cooked. The carrots should be almost blackened around the edges and they will shrink a bit. The pumpkin should be a golden colour and oozing with liquid where you pricked it.
Cut open the pumpkins and discard the seeds. Scoop the flesh away from the skin and put in a large pot.
Add the carrots.
Add enough vegetable stock to fully submerge the vegetables.
Simmer on the stove until heated throughout.
Add the coconut milk.
Blend with a submersion blender until creamy and smooth. Or you can put the soup in batches into a normal blender, but this takes much longer.
Taste, add salt and pepper (and maple syrup, chili powder, cinnamon, etc) to taste.
Now you’re thinking what about the Rosemary Bacon Rolls?! Well, you’re going to have to check out Naomi’s blog to get that recipe! Here’s the link… https://naomicakes.com/2017/11/20/roasted-pumpkin-carrot-soup-with-rosemary-bacon-rolls-recipes/
She has lots of other amazing recipes posted too, so make sure you hang out for a bit ;)