Today it’s a cold winter day, and we all have stuffy noses, so nothing feels better than a delicious soup with a warm scone to sop it up. Plus this soup, aside from being delicious, is really great when you are feeling sick. With a huge amount of Vitamin C (thank you orange vegetables) and spices, it will clear up your sinuses and give you an immune boost. Add on a delicious cheddar bacon scone warm from the oven for dipping, how can you not make this for dinner? If you don’t have bacon, use ham (diced up), or make it vegetarian and leave out the meat. I have done it all of these ways, and more, depending on what I am serving the scone with. Sometimes it’s for a breakfast sandwich other times just to enjoy with a cup of tea. With this Roasted Carrot and Sweet Potato Soup I am going to use bacon, only because I had some already made and I hate wasting food (it keeps me up at night).
I usually make this soup in the morning, which gives me more than enough time to comfortably have it ready for dinner, even if I get interrupted by life during the day. Nothing breaks my concentration like when I hear my Great Dane gagging. Seriously I could be in a dead sleep, it is like the best alarm clock. Sorry I got distracted, anyway chop up your veggies and place them on a parchment lined cookie tray to roast in the oven.
For this recipe its yams (a variety of sweet potato, this is for my husband who has an open debate with me about calling them sweet potatoes), carrots, red pepper, a bulb of garlic, all peeled and cubed. Drizzled with olive oil and sprinkled with spices, salt and pepper.
Roast the vegetables, turning vegetables half way through, 30 minutes. Once they are caramelized and fork tender.
While they are roasting I take a large stock pot and add a tablespoon of butter, a rib of celery, and some diced onion and cook over medium heat, stirring occasionally. Once they are fragrant, translucent, and caramelized turn off the burner.
Add in the roasted vegetables and 4 cups of broth. I used turkey broth I had made, and frozen, from our last turkey dinner (did I mention I don’t like to waste food?). Any broth works, if you want it vegetarian use vegetable broth, or whatever you have on hand. If you are sick like me who wants to go to the grocery store, if you have no broth I guess you could go….or use your tears.
Bring the soup to a boil over medium heat, stirring occasionally. Once its bubbling reduce the temperature to maintain a nice simmer. Cook the soup for about 30 minutes.
Once its cooked you can use an immersion blender, I don’t have one, or a regular blender. I like to let it cool down a bit before I puree it just to avoid burning the crap out of myself.
Now it should be smooth and silky, return the soup to the pot. If you have an immersion blender (I am jealous) lucky you, it’s already in the pot and you have less dishes than me. Return the pot to medium heat. If you are happy with the thickness perfect, if you find it too thick add a little more broth until you get the consistency you like. Keeping in mind we will be adding some creme fraiche.
Once the soup is back to temperature, slowly stir in the creme fraiche. Slowly stir it all into the soup until it is completely incorporated. Continue to cook the soup about five more minutes. Now its ready to serve. I like to add a little swirl of creme fraiche on top of each bowl. Enjoy!
While your soup is simmering is the perfect time to get your scones ready, I like to pop them into the oven right before I add the creme fraiche to the soup. This way they are coming out of the oven and served warm right alongside the soup.
To make the dough you need 2 cups all purpose flour. Then you will add all the other try ingredients, including the sugar, and give it a quick whisk to combine.
Now that the dry ingredients are mixed grate in your 1/2 cup of cold butter. I know this looks like cheese but that comes later. Use your hands to crumble the butter into the flour.
You want it to look crumbly, so there should still be visual pieces of butter to make for light flaky pockets in your dough. Do not overdo this step, better to leave to big a chunk of butter than to overwork it.
Add in the buttermilk, cheese, and cooked bacon pieces. If you want, diced ham is a great replacement, or no meat at all is great too. These scones are butter and flaky, with just the cheese and spices there is still more than enough flavour.
Use a spatula to mix all the ingredients together, it will still feel a little crumbly. Pour out the dough onto your counter, here in Alberta its very arid so no flouring of the counter needed but you may want to in order to prevent sticking.
Use you hands to knead the dough 3 -4 times until it comes together into a ball. Here I place the dough onto the parchment paper to roll out so its easier to transfer to the cookie tray.
Roll the dough to 1 ” thickness and in the shape of a circle, circumference of about 8″.
Slice the dough into 8 pieces. Place the parchment paper and scones onto your baking tray. Brush the tops of the scone with some milk to give them a nice golden colour. Bake for about 15 minutes, turning the tray half way through. They will puff up and be a nice golden brown when done.
Remove from the oven and serve alongside that delicious soup, or just eat one slathered in butter. Either way life will be good.
Roasted Carrot and Sweet Potato Soup
4 Yams or Sweet Potatoes (about 600 grams 5 cups cubed)
6 Carrots ( about 300 grams or 2 1/2 cups cubed)
2 Red peppers sliced
1/2 tsp Tumeric
1/2 tsp Ginger
Salt to taste
Pepper to taste
1 Bulb garlic, peeled and separated into cloves
3 tablespoons Olive oil
1 tablespoon Butter
1 Onion, diced
2 ribs Celery, diced
4 cups Turkey broth (or other broth can be substituted)
1/2 cup Creme fraiche (or sour cream)
- Preheat the oven to 425 degrees. Line a cookie tray with parchment paper.
- Peel and cube the yams and place onto prepared sheet.
- Peel and slice the carrots into large chunks and place onto sheet.
- Slice, and remove the seeds from the red pepper and place onto the sheet.
- Peel the bulb of garlic and separate the cloves then add to the other vegetables.
- Place 3 tablespoons of oil in a small bowl and mix in the tumeric and ginger.
- Drizzle the spiced oil over the vegetables. Sprinkle with salt and pepper to your liking.
- Mix the vegetables to make sure they are evenly coated in the spiced oil.
- Place in the oven and roast for about 30 minutes. After 15 minutes, flip the vegetables and continue cooking.
- Once they are fork tender and caramelized to a golden brown, remove them from the oven.
- While the vegetables are roasting get a large stock pot and place it on the stove. Add 1 tablespoon butter, the diced celery, and diced onion. Cook over medium heat until onion mixture is fragrant, caramelized, and translucent.
- Once the vegetables are roasted, add them into the stock pot containing the onion mixture.
- Stir to evenly mix the two together and then add the 4 cups of broth.
- Return the heat to medium high and bring the mixture to a boil.
- Cook, stirring frequently, about 5 minutes. Reduce the heat to low, medium low depending on the stove, and allow the soup to simmer for about 30 minutes.
- Stir the mixture occasionally to cook it evenly.
- Once the vegetables are falling apart it’s time to puree the mixture. You can use an immersion blender, or a stand blender, either will do the trick.
- Puree the mixture until smooth and silky. Pour the soup back into the pot if necessary.
- Return the soup to medium heat and bring back to a low boil.
- Slowly stir in the half cup of creme fraiche in a slow, steady stream, while stirring constantly.
- Once the cream is fully incorporated, allow the soup to come back to a low boil, now it’s time to serve. I think a nice swirl of creme fraiche on top of each bowl is a nice little added bonus.
Bacon Cheddar Scones
2 cups All purpose flour
1 tablespoon Sugar
1 tablespoon Baking powder
1/2 tsp. Garlic powder
1/2 tsp. Kosher salt
1/4 tsp. Cayenne pepper
1/2 cup Unsalted butter, cold
3/4 cup Buttermilk
1 cup Shredded cheddar cheese
1/3 cup Cooked bacon pieces, or diced ham
- Preheat the oven to 425 degrees.
- In a large bowl add the flour, sugar, garlic powder, salt, cayenne, and baking powder. Whisk to combine the dry ingredients
- Grate in the cold butter using a box grater, or cube the butter. Use your hands to work the butter into the flour mixture until it resembles coarse crumbs.
- Add in the buttermilk, cheese, and bacon pieces. Stir to combine.
- Pour the dough onto your counter and knead 3 to 4 times to have the dough form into a ball. Do not overwork the dough.
- Place the ball on top of parchment paper and roll out into an 8″ circle that is 1″ thick.
- Using a sharp knife, or pizza cutter, cut the circle into 8 equal wedges.
- Move the parchment and scones to a cookie tray and brush the tops of the scone with milk.
- Bake in the oven for about 15 minutes, depending on your oven, rotating the tray half way through baking time.
- Once they are puffed up and golden brown they are done. Remove from the oven and serve while still warm
Here are my cheddar scones. I followed the same recipe, used a circular cookie cutter instead, and minus the bacon.