Grill Roasted Carrot Soup with Grilled Cheese Recipe

1. Preheat your barbecue to 400°F (200°C). 
2. Slice the carrots and parsnips into larger chunks and slice the onion into quarters. Drizzle with melted butter and season to taste with salt and pepper. Grill-roast over direct heat for 10 minutes before flipping and continuing to roast for a little longer, until nicely golden colored but not burnt.
3. You can use the stovetop or continue using your barbecue for this. Place a heat-safe casserole, medium-large stock pot, or cast iron Dutch oven onto the barbecue. Lower the heat on the barbecue, or set the stovetop to medium-low, you are looking for an eventual gentle simmer. 
4. Once cool enough to handle, chop the carrots, parsnips, and onion into smaller chunks and add them to the pot along with the broth. Grate in the garlic and ginger, add the turmeric, bay leaves, and top with the bouquet garni – the bundle of tarragon and thyme. Simmer the soup for at least 30 minutes, or until the veggies are fork-tender. 
5. Remove the bay and bouquet. Then, use a stick blender or regular blender to purée the soup. Return the soup to the pot and pour in the cream, allowing the soup to come back up to temperature. Keep warm. 
6. Using a cast iron frying pan, or swap out the cooking grids for a reversible griddle accessory, preheat the barbecue to medium-low, igniting the burners below the griddle. 
7. Butter the outside of the bread and place them, butter-side-down onto the griddle. Top half of the bread with a combination of gouda and cheddar, sneak as many or few pickled onions into the sandwich as you like. Place a slice of bread on top of the cheese. Griddle the bread until crisp on one side and the cheese has started to melt. Flip the sandwiches over so the other side can crisp. If the cheese isn’t quite melted but the sandwiches are crispy, move the sandwiches off of direct heat and cover them with foil or a bowl until satisfyingly gooey.   
8. Serve soup and a sandwich together for a dippable and delightful dinner.

This Grill Roasted Carrot Soup with Grilled Cheese recipe is hearty and wholesome. Make it vegetarian or vegan easily by using the appropriate substitutions. Using the barbecue to add that grill quality to your vegetables for the soup increases the depth of flavor. What do you make on the barbecue that is quick and hearty, and maybe not as typical? Share your interesting hearty grilled meals with us including your recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!