This time of year is all about embracing the bounty of your garden. Fresh-out-of-the-soil carrots taste like no other, and when they’re roasted and paired with equally freshly harvested herbs, it’s almost impossible to believe the amount of flavour that’s bursting out of this pot. That being said, it’s the camelina oil that really makes this soup sing and you will be able to find it at quality local grocers like Calgary Co-op or Community Natural Foods.
Photo by Dan Clapson
8 large carrots, trimmed and halved
4 cups (1 L) vegetable stock
2 Tbs (30 mL) Three Farmers camelina oil
2 cups (500 mL) water
1 Tbs (15 mL) white wine vinegar
2 tsp (10 mL) lemon juice
2 tsp (10 mL) liquid honey
salt and pepper
1 Tbs flat leaf parsley, finely chopped
1 Tbs fresh dill, finely chopped
1 Tbs fresh basil, finely chopped
1 Tbs fresh chives, finely chopped
2 tsp fresh rosemary, finely chopped
- Preheat oven to 400º F.
- Place halved carrots on a large baking tray, drizzle with canola oil and let roast in the oven for 25 minutes.
- Once roasted, let cool slightly, transfer to a blender along with the vegetable stock and camelina oil. Puree carrot mixture until very smooth, approximately 2 minutes.
- Pour contents into a medium pot, add in water, vinegar, lemon juice and honey, and bring to a simmer on medium-high heat. Let simmer for 15 minutes, stirring occasionally.
- Season to taste with salt and pepper, stir in the fresh herbs and serve immediately.
Dan Clapson is a freelance food writer and columnist in Calgary. When he's not writing about Canada's amazing culinary scene, he is likely listening to 80s rock or 90s boy bands. Follow him on twitter @dansgoodside