Roasted carrots are one of those things I can never tire of. They’re comforting and bright at the same time, they allow me forget them as they do their thing in the oven and I get to sit in my cozy kitchen and waste time on the Internet. (I fell down a Jimmy Fallon Show rabbit hole yesterday that started here, wanna join me?) So it would make sense that pairing it with one of my favorite spices, sumac, would make soup magic. I am surprised I am almost at the end of our soup romance together and I haven’t used sumac yet—I practically use it weekly at my house. They are bright red berries that grow on shrubs in warm, far-flung places in the Middle East and Asia. The entire sumac species – there are hundreds – get a bad rap because of one black sheep in the family, poison sumac. The kind in this soup will not only not kill you (a strange phrase, I’ll admit), but may boost your immune system: it’s really high in Vitamin C!
- With roasted asparagus on top, so it can jump in on the spring veggie party
- Over quinoa or brown rice
- All of the above plus a fried egg on top
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.