Roasted Carrot and Potato Soup & Sicilian Bread Pie with Broccoli

April 23rd, 2013 2:21 pm by Kelly Garbato

Epic mealtime was epic.

2013-04-17 - VI Sicilian Broccoli Pie - 0004

2013-04-17 - VMP Roasted Carrot Soup - 0001

2013-04-17 - VI Sicilian Broccoli Pie - 0011

2013-04-17 - VMP Roasted Carrot Soup - 0013

After a slew of cold and rainy weather, I was craving some hot soup and warm bread something crazy. Enter: Roasted Carrot and Potato Soup from Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook (hint: not just for vegetarians!) and Sicilian Bread Pie with Broccoli from Vegan Italiano, by Donna Klein. (Reviewed yesterday, in point o’ facts!)

Rich, creamy, and super-savory, the soup is a new favorite. It takes a little extra planning, since you’ve gotta roast the veggies beforehand, but it’s so worth it. (Bonus points for using leftover roasted vegetables.) You’re supposed to process the whole shebang in a blender or food processor, but I like my soup a little chunky, so I set about 1/3 aside – you can spot a stray carrot piece in the photo above.

Pre-blender, the soup resembles chicken noodle, with potatoes playing the role of featured carb. Also quite delicious! Not creamy, but still totally nom-worthy.

The bread pie was more of a pain; the refrigerated french bread dough didn’t take kindly to my efforts to reshape it from a rectangle to a circle. But I persevered and, while the pie ended up a bit misshapen (like all my pies inevitably do), it was still really good.

The top and bottom pieces didn’t completely fuse together, so I was able to remove the top piece for dunking purposes. Turns out that this soup? Was made for bread.

Craving, satisfied.

Be Sociable, Share!

Filed under , , , , , , , , ,

One Response to “Roasted Carrot and Potato Soup & Sicilian Bread Pie with Broccoli”

  1. bijou Says:

    this looks SO good!

Leave a Reply