roasted carrot soup with fresh cheese and black bread

Soups & Salads

Roasted Carrot Soup with Fresh Cheese and Black Bread

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.

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.

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