Ingredients

The following ingredients have 4 Servings
  • 2 pounds vegetables (like carrots, potatoes, parsnips – anything really! peeled and roughly chopped)
  • 3 tbsp olive oil (plus more for garnish)
  • 3 shallots (chopped, or half a yellow onion chopped)
  • 3 garlic cloves (minced)
  • 2 tbsp thyme (minced, plus more for garnish)
  • 2 tsp cumin
  • 5 cups vegetable stock (plus a little extra as needed)
  • 2 tbsp unsalted butter
  • salt and pepper to taste
  • ¼ cup cream (optional)

Instruction

  • Preheat oven to 375˚F.
  • Spread vegetable of choice onto a baking sheet and toss in 2 tablespoons oil. Season with salt and pepper and spread into a single layer.
  • Roast carrots for 25-35 minutes or until fork tender, tossing around 15 minutes into the roasting process. Remove from oven.
  • Place Dutch oven onto stove over medium heat. Add remaining oil to pot.
  • Add shallots (or onions) and garlic to pot and sauté for 3 to 4 minutes.
  • Add thyme and cumin and continue to sauté for 3 to 4 minutes.
  • Add carrots and stock to pot, simmer for 15 minutes.
  • Allow mixture to slightly cool.
  • Carefully pour mixture into a blender (this can be done in batches), add butter, salt and pepper and puree until smooth.
  • Add more stock if mixture is too thick and continue to puree until smooth.
  • Pour mixture back into the pot and adjust seasonings. Simmer for about 5 minutes.
  • Ladle into bowls and drizzle with extra virgin olive oil and fresh thyme leaves. Serve.