Who eats carrot soup for breakfast???

Last Sunday I made carrot soup and a knock-off Macaroni Grill bread for dinner and both were DELICIOUS. So good, in fact, that I finished most of the remaining soup the next morning (at 6:30 a.m. mind you) for breakfast. The carrots are roasted in the oven first and I added a little balsamic vinegar which was awesome. You should try it....on the other hand-Harrison ate one bite under duress and Cory told me it was a "good side dish." So there you go.

Roasted Carrot & Cilantro Soup (from simplebites.net)

• 2 lbs carrots, peeled and uniformly sliced
• 2 tsp vegetable oil
• salt & pepper to taste
• 1/2 tsp cumin
• 1 large onion, roughly chopped
• 2 tbsp veg oil
• 6 small new or nugget potatoes, about 2/3 lb (Use only waxy varieties)
• 2 quarts low-sodium chicken broth
• 1 cup cilantro (lightly packed) (I used dried dill from our garden last year instead)

1. Preheat oven to 400°F. Toss sliced carrots in 2 tsp vegetable oil, salt, pepper and cumin. Roast in the center of your oven for 30 minutes, turning once during cooking. Remove when slightly caramelized or blackened. Set aside.
2. In heavy bottomed saucepan, sauté onion on medium heat in 2 tbsp of oil. Meanwhile, peel potatoes and cut into large chunks.
3. Once onions have turned slightly translucent, add potatoes and sauté for about 10 minutes.
4. Add the stock and turn the heat up to high. Once boiling, lower to a simmer.
5. Keep simmering until the potatoes are almost done (about 10-15 minutes), then add the roasted carrots. Cook just enough to bring the carrots up to temperature, then remove from heat.
6. Pour soup into blender or food processor in batches (or use an immersion blender). Add in your cilantro at this point as well. Blend it all up until it’s as smooth as you like.
7. Return soup to saucepan and reheat.
8. Serve with crusty bread for dipping and even a swirl of sour cream or crème fraîche.

And the Bread (I believe originally from All Recipes) 

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.