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1/4 cup cream cheese, softened (for dolloping)
Toasted bread cubes or croutons
Fresh parsley, chopped (optional)
Preparation Method:
Let’s dive into the delightful process of preparing this flavorful soup. First, we want to ensure our roasted carrots are perfectly caramelized and bursting with flavor. Start by preheating your oven to 400°F (200°C). While the oven is heating, take the two large carrots and cut them into bite-sized pieces. For the best results, choose organic carrots if available; their natural sweetness will enhance the flavor of the roasted carrots.
In a mixing bowl, toss the carrot pieces with olive oil, salt, and pepper, allowing each piece to be well-coated. Spread them out on a baking sheet in a single layer, ensuring they aren’t overcrowded—this is key for that perfect caramelization. Roast them in your preheated oven for about 20 to 25 minutes, or until they are tender and beautifully caramelized. You’ll know they’re done when they have a lovely golden color and a sweet aroma wafts from the oven. Once roasted, set these aside; their sweetness will become an essential layer in the soup.
Next, let’s move on to preparing the hearty base of the soup. In a large, heavy-bottomed pot, pour in the tablespoon of olive oil and heat it over medium-high heat. This type of pot is great for even cooking and will bring out the best in your ingredients. Once the oil is shimmering, add the cubed beef stew meat to the pot. Brown the beef on all sides, which should take around 5-6 minutes.
