Roasted Carrot Soup with Bay Scallops
2 -32 ounce containers vegetable stock, ideally organic
3 pounds mixed carrots, farmers market or organic
1 pound butternut squash, peeled and cubed
2 cups diced tomatoes
1 cup sweet onion, diced
1/2 cup celery, diced
1/4 cup evoo(for soup) + 2 tablespoons evoo(for roasted veggies) + 1 tablespoon evoo(for tomatoes)
2 tablespoons basil, sliced
1 tablespoon garlic, chopped
5 thyme sprigs
1 rosemary sprig
2 teaspoons pink Himalayan salt(for soup) + 2 teaspoons pink Himalayan salt(for roasted veggies)
2 teaspoons black pepper(for soup + 2 teaspoons black pepper(for roasting veggies)
2 pounds dry pack bay scallops or use dry pack sea scallops and cut into smaller pieces
2 tablespoons evoo
2 teaspoons herbed sea salt
Preheat oven to 400.
scrub carrots, no need to peel them if fresh from the farmers market. cut into 1 inch pieces. Toss carrots and squash with 2 teaspoons each salt and pepper. Put on a baking sheet and roast until caramelized and tender, about 25 minutes.
While the veggies are roasting, combine diced tomatoes with garlic, basil and olive oil in a bowl. Set aside.
In a large dutch oven, heat 1/4 cup evoo. Add onions and celery and saute on low heat until tender. Add thyme and rosemary, add vegetable stock, salt and pepper .Then add tomato mixture, simmer 5 minutes. When roasted veggies are ready, pour into soup. Bring to a boil, then simmer for 30 minutes. Remove stems from rosemary and thyme. Puree soup with an immersion blender. taste and add more salt and pepper if needed.
While soup is simmering, toss scallops with oil and salt. Heat grill to hot and cook scallops on a grill pan for 2 to 4 minutes until slightly browned. Set aside.
When soup is done, add scallops. When ready to serve, we like to put a dollop of cream fraiche and some chopped chives on top. Serves 8 people. Enjoy!