Roasted Carrot Stew

配料

¼ cup oil

1 – 1 ½ cups onion, diced

4 cups carrots, chopped

4 cups potatoes, diced

2 tbsp butter

1 – 2 tbsp flour (or potato starch, for gluten-free version)

1 ½ cups coconut milk

4 – 5 cups chicken or vegetable broth

3 tbsp minced garlic

2 tsp ground cumin

1 tsp paprika

¼ tsp salt

¼ tsp ground pepper

⅓ cup fresh sage, chopped

⅓ cup fresh thyme, chopped

⅓ cup fresh rosemary, chopped

optional: ½ cup crumbled feta, grated parmesan, or nutritional yeast

步骤

1. Preheat the oven to 400°F.

2. Wash, peel and chop the carrots and potatoes, then place them on baking trays and drizzle with 2 tbsp of oil.

3. Roast the carrots and potatoes for 40 minutes at 400°F, stirring partway through their cooking time.

4. When the vegetables have about 10 mins of roasting time left, start preparing the stew. Add the onions and the rest of the oil to a soup pot. Sauté over high heat for 5-10 minutes, until the onions begin to caramelize.

5. Reduce the heat to medium-low, then add the butter and flour. Mix until a paste forms, then slowly add the coconut milk, stirring constantly.

6. Add the broth and mix well. Bring the liquid up to a boil over high heat.

7. Add the roasted vegetables, garlic, herbs and seasonings. Simmer over medium heat for 10 minutes.

8. Reduce the heat to low and stir in some feta, parmesan, or nutritional yeast, if desired.

9. Take the soup off the heat and serve topped with m

ore fresh herbs.

备注

https://simmeringstarfruit.com/2023/06/20/roasted-carrot-stew/