Roasted Carrot Soup with Fresh Cheese and Black Bread

Name: Roasted Carrot Soup with Fresh Cheese and Black Bread
Total time: 70 min
Yield: 4
Ingredients: 2 pounds carrots, peeled and cut into 2-inch pieces; 2 tablespoons canola oil, divided; 1 1/4 teaspoons kosher salt, divided; 1/4 teaspoon cumin seeds; 1/4 teaspoon caraway seeds; 3 tablespoons unsalted butter, divided; 1 large yellow onion, finely chopped; 1 quart best-quality vegetable broth (such as Zoup!); 3 tablespoons sour cream; 5 ounces Baltic black bread, heavy dark rye bread, or pumpernickel bread, torn into bite-size pieces (about 2 1/2 cups); 1/4 teaspoon kosher salt; 1/2 cup Fresh Farmer’s Cheese or crumbled store-bought farmer’s cheese; 1/2 cup roughly torn fresh dill; 2 tablespoons finely chopped fresh chives

1 Review

Baltic black bread, traditionally made with rye flour and sourdough starter, is dense and sour, with a tight crumb. Its lush rye flavor gives this vegetarian soup earthy depth. A sprinkle of homemade cheese curds and fresh herbs lighten up each bowl.

By

Simon Bajada

Updated on May 1, 2020

Roasted Carrot Soup with Fresh Cheese and Black Bread Recipe — Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

Active Time:

50 mins

Total Time:

1 hr 10 mins

Yield:

4

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Ingredients

2 pounds carrots, peeled and cut into 2-inch pieces
2 tablespoons canola oil, divided
1 1/4 teaspoons kosher salt, divided
1/4 teaspoon cumin seeds
1/4 teaspoon caraway seeds
3 tablespoons unsalted butter, divided
1 large yellow onion, finely chopped
1 quart best-quality vegetable broth (such as Zoup!)
3 tablespoons sour cream
5 ounces Baltic black bread, heavy dark rye bread, or pumpernickel bread, torn into bite-size pieces (about 2 1/2 cups)
1/4 teaspoon kosher salt
1/2 cup crumbled farmer’s cheese
1/2 cup roughly torn fresh dill
2 tablespoons finely chopped fresh chives

Directions

Preheat oven to 400°F. Toss together carrots, 1 tablespoon oil, 1 teaspoon salt, cumin seeds, and caraway seeds in a large bowl until evenly coated. Spread carrots in an even layer on a rimmed baking sheet lined with aluminum foil; roast in preheated oven until very tender and browned in spots, about 1 hour, stirring halfway through roasting.
Melt 1 tablespoon butter in a large saucepan over medium. Add onion, and cook, stirring often, until softened, about 6 minutes. Stir in roasted carrots and broth, and bring to a simmer over medium-high. Reduce heat to medium-low, and gently simmer until flavors meld, about 15 minutes. Transfer to a blender; add sour cream and remaining 1/4 teaspoon salt. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until soup has a smooth and silky consistency, about 1 minute and 30 seconds. Cover to keep warm.
Melt remaining 2 tablespoons butter and remaining 1 tablespoon oil in a large skillet over low. Add bread pieces, and cook, stirring occasionally, until bread is crisp on the outside and slightly chewy in center, 10 to 12 minutes. Transfer to a small bowl, and sprinkle with salt.
Divide soup among 4 warm shallow bowls. Top each bowl with 2 tablespoons bread and 2 tablespoons crumbled cheese. Sprinkle servings evenly with dill and chives.