Roasted carrot soup with sunflower seed crumble

Chef Tanya Holland
Brown Sugar Kitchen, Oakland

This soup represents the perfect addition to any meal at any time during the year because of the ready availability of carrots. The crumble makes an ample amount, but it's so good you could also use it to top fruit and yogurt.

Ingredients

Sunflower seed crumble
1/3 cup sunflower seeds (can substitute chopped almonds or pecans)
2 tbsp. old-fashioned rolled oats
2 packed tbsp. chopped pitted dates, ideally soft Medjool (about 2 medium dates)
1 tbsp. melted coconut oil
1/8 tsp. ground cinnamon
1/8 tsp. kosher salt, or to taste

Roasted carrot soup
1 tsp. sweet paprika
1 tsp. ground cumin
1/8 tsp. ground ginger
1/8 tsp. ground cinnamon
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 lb. carrots (about 8 large carrots), trimmed and peeled
1 small or 1/2 large sweet onion, chopped
Extra-virgin olive oil
4 to 5 cups low-sodium vegetable or chicken stock

Directions

To make crumble, on a cutting board using a large, sharp knife, chop together seeds, oats and dates until finely chopped and starting to clump together. Transfer to a bowl and stir in coconut oil, cinnamon and salt. Mix well.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Spread crumble in an even layer and bake, stirring once or twice, until fragrant and lightly browned, 8 to 10 minutes. Transfer to bowl to cool completely.

Increase oven temperature to 425 degrees. In a bowl, mix together paprika, cumin, ginger, cinnamon, salt and pepper. Cut carrots into thick spears, all roughly the same size (halved crosswise, and halved or quartered lengthwise). Add carrots and onion to baking sheet and drizzle with a few tablespoons of olive oil. Sprinkle with spice mixture and toss well to combine. Roast until carrots are very tender and slightly caramelized, turning once or twice, 25 to 30 minutes.

Transfer carrots to a blender and add 4 cups stock (do this in batches if necessary). Puree until very smooth. Transfer to a saucepan. Thin with a little more stock to the consistency you prefer, as needed. Warm over medium-low heat, stirring, until hot. Taste and adjust seasoning with salt and pepper if needed. Serve in soup bowls, garnished with sunflower seed crumble.

Serves 4 to 6