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Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini
Serves 4 | Prep Time: 6-8 minutes | Cook Time: 30 minutes
Carrots seem to taste better in the spring. The key in this soup is really great ingredients. If you have your own vegetable stock it would be even better.
Ingredients
- 1 3/4 pounds carrots (6 to 8 large carrots)
- 1/4 cup olive oil, divided
- 1 pinch (or more) kosher salt
- 5 cups (or more) low-sodium, high-quality vegetable stock
- 1 (1-inch) piece ginger, peeled
- 1 sprig thyme, plus more for garnish
- 1/2 large sweet onion, chopped
- 2 large garlic cloves, chopped
- 1 pinch freshly ground black pepper
Chef Tips
Preparation
Step 1
Set an oven rack 6 to 8 inches from the heat source and turn on the broiler.
Step 2
Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the oil; generously season with salt. Broil the carrots, turning every 5 minutes or so, for 15 to 20 minutes, until they brown and soften.
Step 3
Meanwhile, in a medium saucepan over high heat, bring the stock to a boil. Add the ginger and thyme sprig, reduce the heat to medium-low, and simmer for 15 minutes.
Step 4
In a large pot over medium heat, cook the onion and remaining 2 tablespoons of the oil, stirring frequently, for 5 to 7 minutes, until softened. Add the garlic and carrots.
Step 5
Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to a boil, then reduce the heat to medium-low and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
Step 6
Using an immersion or a standard blender, purée the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Season with salt and pepper. Garnish with the chopped thyme.
