Roasted Carrot Soup

Just before Christmas I was doing a bit of entertaining with small dinner parties. I had baked a ham for one dinner and was left with a ham bone for making soup for the next dinner party. I made a broth with the ham by . .

• putting the ham bone in a large soup pot and covering the ham bone with about 8 cups of water . . .bringing it to a boil and simmering it for several hours.
• I added a cheesecloth packet of 10 pepper kernels and 5 whole allspice.
• I added to the pot 2 bay leaves and
• 1 tablespoon summer savoury.

You wouldn't have to use roasted carrots but it adds another level of depth to the flavour of the soup. The soup will stay a brighter orange if you don't roast the carrots and I wasn't that pleased with the appearance but it tasted fabulous.

• 2 pounds carrots scrubbed clean cut into 2 inch pieces
• 1 large onion cut into 8 pieces
• 6 -7 cups of ham broth (add additional broth later if you find the soup too thick. .because the broth is already flavoured it will not bother the soup to add more later)
• 1/2 teaspoon cumin
• a dash cayenne pepper
• a few dashes hot sauce
• 1/2 teaspoon ground black pepper (you do not need salt if you are using a ham broth)
• the juice of half a lime
  

1. Line a cookie sheet with foil and spread the carrots and onion evenly.
2. Bake in a 375 degree oven until the carrots and onions are very tender and just beginning to caramelize.
3. Put the broth, the carrots and the onions over medium heat and bring to a simmer.
4. Add the seasonings and simmer 30 minutes.
5. Add the lime juice.
6. Using an immersion blender, blend the soup to the consistency you want. If you do not have an immersion blender. . .put it a few cups at a time into a blender. .be careful not to fill your blender too full. .hot liquids tend to explode.
7. Serve with a teaspoon of sour cream.