Roasted Carrot Soup with Drink Dona
Dona Chai
Roasted Carrot Soup with Drink Dona
This is a perfect recipe for leftover roasted carrots. It’s a quick weeknight meal. Just add stock! You can add as little or as much stock as you like. I like to add toppings to my soups, like radishes; herbs like dill, cilantro, and scallions; and crunch, like pepitas or sunflower seeds.
In India masala means spice, and chai means tea. Masala Chai is a black tea infused with fragrant spices, typically served with milk. I love the flavor that the tea brings to the carrots. If you don’t have tea on hand you can use 1 teaspoon of ground cinnamon or pumpkin pie spice.
If you have any questions, send me a DM on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
Ingredients (serves 2-4)
1 pound roasted carrots with Dona Chai recipe, cooked
1–2.5 cups of chicken bone broth or vegetable stock, depending on the consistency you like*
1/8 tsp. of salt; taste before adding*
3–4 cranks of freshly ground pepper; taste before adding*
Directions
In a blender or food processor, add the carrots and 1 cup of stock, and blend.
Add additional stock by 1/4 cup until you achieve the consistency you like.
Heat in a saucepan until warm.
Top with garnishes of choice.
Store up to three days in the fridge.
Chef Carla Notes:
- You can make a puree, kind of like a mashed potato consistency, that would be a great side dish or you can go for a full-on soup and add more liquid. If you make a puree, it would be amazing served alongside a braise, like short ribs.
- Some store-bought stocks are saltier than others. Make sure you taste before you add more salt or pepper.
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