Chef Shanita McAfee-Bryant has long been a staple in the KC food scene. Her brick-and-mortar restaurant, Magnolia’s Southern Cuisine, enjoyed a cult following and she also gained national attention by appearing on the Food Network shows “Chopped” and “Cutthroat Kitchen.”
McAfee-Bryant started The Prospect KC in 2019, which is a social venture job program that trains future chefs while addressing food insecurity and access.
The Spot, located at 2000 Vine St, is the physical space where the public can see the work of the nonprofit, with a cafe featuring a rotating seasonal menu, coffee shop, and a small grocery selection.
Chef Shanita shared the recipe for one of their most popular dishes, just in time to warm up guests at a holiday get-together.
The Prospect KC’s Roasted Carrot Soup
Prep Time: 1 Hour
Makes 2 quarts
Ingredients:
3 pounds carrots, peeled and sliced
1 medium red onion, cut in quarters
1 Honeycrisp apple, cored and cut in quarters
Extra-virgin olive oil
2 cups vegetable stock
4 cloves garlic, roasted
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 Inch fresh ginger, grated
1/2 cup heavy cream (optional)
Caramelized onions, for garnish
1 tablespoon chopped parsley, for garnish
Optional Garnish: Thai Chili Crunch Oil
Directions:
Preheat oven to 400° F.
Line a sheet pan with parchment paper.
Place carrots, apple and red onion on a sheet pan.
Coat fruit and vegetable chunks with 2-3 tablespoons of olive oil and a generous amount of salt and black pepper.
Roast mixture in the oven for 15 minutes, or until the fruit and vegetables are tender when pierced with a fork.
Place the roasted vegetable into a heavy bottom pot.
Add vegetable stock, roasted garlic, coriander, turmeric and ginger, cover and simmer for another 20 mins until slightly thickened.
Blend soup with a hand blender or in a stand blender (whatever you have available is fine).
If desired, add heavy cream and simmer on medium heat until reduced and thickens for
another 15 minutes.
Serve garnished with caramelized onions and parsley.
Top with Thai Chili Crunch Oil, if desired, and enjoy.
