A few years ago, a friend made me Carrot Top Soup. I remember really liking it - especially since I've never been fond of carrots.
Fast forward to the present day when I make tons of soups in the winter to freeze for easy meals. I'd dreamed of that Carrot Soup and wanted to try one myself. After looking around, I settled upon this recipe for Roasted Carrot Soup.
This is not a difficult recipe but it's time consuming - requiring almost two hours of cooking time. Granted, you're not actively doing stuff for that long but it takes time out of your day. I followed this recipe exactly - except I left out the celery and put more onion instead. It was fun getting to use my immersion blender again; I love that thing!
After blending it up and tasting the soup, I was super happy. But I wanted to add....something. So I put a bit more pepper and two dashes of cinnamon. Oh, boy. Mr. Higgins was highly dubious of a soup made almost entirely of carrots.....but he loved it!
This is going to be a staple in our house for years to come. My only suggestion - double the recipe. The servings are small. Heck, I may quadruple it next time!!!