Roasted Carrot Soup
The following recipe was a real hit a recent dinner party. As always, my changes to the original recipe are in red….
Roasted Carrot Soup
Serves four, yields about 1 quart
- 1 lb. carrots, peeled and cut into 3-inch lengths
- 1 Tbs. olive oil
- Herbs de Provence
- 1 Tbs. unsalted butter
- 1/2 medium onion, cut into medium dice (about 3/4 cup)
- 1 large rib of celery, cut into medium dice (about 1.2 cup)
- 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
- 2 cups low-sodium chicken broth
- 1 tsp. kosher salt
- 1/8 tsp. ground white pepper
- Chopped fresh chives or chervil for garnish
- 1 cinnamon stick
- Sour cream
Heat oven to 375 degrees F.
Put the carrots in a medium baking dish, or any dish that will hold the carrots on a single layer without touching, and drizzle them with the olive oil. Sprinkle a little bit of Herbs de Provence over them. Toss them to coat well and roast, stirring once halfway through roasting, until they are tender, blistered and lightly browned in a few places, about 1 hour.melt the butter in a medium heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 minutes. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 minutes. Add the roasted carrots, chicken broth, salt, pepper and 2 cups of water. Bring to a boil, reduce the heat to medium low and cover. Drop in the cinnamon stick. Cook at a tender lively simmer until the carrots are very tender, about 45 minute. Turn off the heat and let the liquid cool somewhat or completely. Remove the cinnamon stick!!!
Puree most of the soup in a blender in batches, filling the blender no more than one-third full, vent the lid and hold a towel while you turn it on. Keep about ¾ cup of the vegetables aside to be added when serving if you like some chunks in your soup. If serving immediately, return the soup to the pot and reheat, along with the unpureed veggies. Garnish with the chives or chervil if you’d like and/or a dollop of sour cream. Sprinkle some fresh ground nutmeg to add some extra zip.
Otherwise refrigerate for up to 5 days. Reheat gently and taste for salt before serving.