Spooky Roasted Carrot Soup with Spiced Spider Crackers

Jan Scott October 24, 2016
Spooky Roasted Carrot Soup with Spiced Spider Crackers

Serves 6

You’ll Need

  • 2 lbs. carrots, peeled and cut into ½” thick coins
  • 3 Tbsp olive oil, divided
  • Salt
  • 1 Tbsp butter
  • 1 large onion, diced
  • 3 celery stalk, diced
  • 2 garlic cloves, minced
  • ½ tsp minced fresh ginger
  • 4 cups chicken stock
  • 1 - 400 mL can coconut milk
  • ½ cup sour cream or plain yogurt
  • 2 Tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 3 large plain or whole wheat tortillas
  • Spider-shaped cookie cutter
  • ½ cup sour cream or plain yogurt

Prep and Cook

  • 1
    Preheat the oven to 375°F. Place the carrots on a parchment-lined baking sheet and drizzle with 2 tablespoons of the olive oil. Season with ½ teaspoon salt and toss together until the carrots are evenly coated with the oil. Roast until tender and slightly blistered, about 45 minutes.
  • 2
    Meanwhile, heat the remaining oil and butter in a large Dutch oven or saucepan set over medium heat and cook the onions and celery until softened, about 5 minutes. Add the garlic and ginger and cook for an additional minute. When the carrots are cooked, add them to the pot and cover with the chicken stock and coconut milk. Bring the soup to a boil, cover, lower the heat and simmer for 45 minutes.
  • 3
    While the soup is simmering and the oven still hot, make the crackers. Stir together the olive oil, chili powder, garlic powder and salt. Brush the mixture over both sides of the tortillas and, using a spider-shaped cookie cutter, cut 2-4 shapes from each piece of bread. Place on a parchment-lined baking sheet and bake for 5-8 minutes or until crisp.
  • 4
    Puree the soup with an immersion blender, or regular blender, until smooth. Return to the stove and set the pot over low to keep warm. Season with additional salt and pepper if desired. Scoop the sour cream into a zip top bag and set aside.
  • 5
    Ladle the soup into the bowl and snip the end of the zip top bag. Pipe the sour cream onto the soup in a spiral pattern, then drag a toothpick or wooden skewer from the centre of the bowl to the edge in 1-inch intervals, creating a web. Place a cracker in the centre of each bowl and serve warm.

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