Beef is a great match with carrots in the dinner world, so why not its dried counterpart as well? Recipe by Dan Clapson using a mystery ingredient - beef jerky - from a Chopped Canada challenge.
Directions for: Roasted Carrot and Jerky Soup
Ingredients
3 large carrots, ends trimmed, quartered
2 yellow onions, halved, 1/2-inch sliced
1 Tbsp olive oil
2 clove garlic
5 cup vegetable stock
1 cup good-quality beef jerky, thinly sliced
2 Tbsp maple syrup
1 Tbsp red wine vinegar
1 tsp cayenne pepper
tsp ground cloves
2 Tbsp canola oil
2 Tbsp beef jerky, thinly sliced
cup goat cheese
salt and pepper, to taste
Directions
1. Preheat oven to 400F.
2. Place carrots and onions on a large baking sheet, drizzle with olive oil, season with salt and pepper and let roast in the oven until slightly caramelized and tender, about 25 minutes.
3. Once finished roasting, let vegetables cool slightly and place into a blender with garlic and vegetable stock and puree until very smooth.
4. Pour mixture into a medium pot, along with the next 5 ingredients (up to the ground cloves) and bring to a simmer on medium-high heat.
5. Once simmering, reduce to medium and let cook for 30 minutes, stirring occasionally.
6. While soup is cooking, heat the canola oil in a small pan on medium-high heat. Once hot, fry the beef jerky until it is crisp, about 1 minute.
7. Place onto some paper towel to absorb any excess grease and set aside.
8. Stir the goat cheese into the soup and season to taste with salt and pepper.
9. Ladle the soup into bowls and top with some fried jerky and a drizzle of maple syrup.
See more: Soup, Vegetables, Beef, Dinner, Appetizer, Lunch, Winter