Roasted Carrot Soup
1 ½ lbs Carrots, peeled and trimmed
1 Tbsp olive oil
Salt and pepper
1 Small sweet onion, finely chopped
2 Garlic cloves, finely minced
1 tsp finely minced ginger
¼ Cup white wine
1 Bay leaf
3 Cups chicken broth
½ Half and Half
Freshly ground nutmeg
Cut the carrots into smaller pieces, about 2” long and ½ to 1”
thick. Toss with olive oil and
salt and pepper. Roast in a 400
degree oven until soft, about 30-35 minutes. Roasting the carrots intensifies their flavor and brings out
their natural sweetness.
Sauté onions in a large pot with a little olive oil until softened. Add garlic and ginger and sauté until
fragrant. Add carrots and continue
to sauté for another few minutes. Deglaze pot with the wine. Add in the bay leaf and chicken broth and bring to a
boil. Turn heat down, cover and
simmer until carrots are very soft, coming apart when pressed with a spoon,
about another 10 minutes or so.
Remove the bay leaf. Let
cool for a bit and then puree in a blender in batches. A lot of blenders will not be safe to
use for pureeing hot liquids. It
will cause the top to pop off. So,
be careful. Some blenders, like
mine, have a steam releasing top and so blending hot liquids is okay, but still
proceed with caution.
You can make the soup up to several days ahead up to this point and
refrigerate until ready to use.
Return the pureed soup to the pot and add in the half and half. Bring back to a simmer and let simmer,
covered, for another 5 minutes.
Add some freshly grated nutmeg to finish. Serve with fresh chives sprinkled on top.
As per Stella, "Wow, I like this. Now I can see better without having to chomp on hard carrots."
As per Stella, "Wow, I like this. Now I can see better without having to chomp on hard carrots."
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