Creamy Carrot Soup
Rich, velvety, and upliftingly orange in color. The secret to this soup is simple...when you begin by roasting the carrots until they are deeply bronzed, their flavor becomes amazingly intensified.
Servings 6 people
Ingredients
- 1 pound carrots peeled and cut into 3 to 4 inch pieces
- 2 tablespoons olive oil extra virgin
- 2 tablespoons unsalted butter
- 1 cup onion chopped
- ½ cup celery chopped
- 1 tablespoon ginger peeled and minced
- 5 cups vegetable or chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground white pepper
Instructions
- Heat the oven to 400°F. Place the carrots on a baking sheet and coat them with the olive oil. Roast them until they are bronzed and tender, about 45 minutes, turning them over about half way through.
- Melt the butter in a medium heavy saucepan over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the celery and ginger and cook until the celery softens and the onions begin to turn golden, about 5 to 10 minutes. Add the roasted carrots, chicken broth, salt, and pepper. Bring to a boil, reduce the heat to medium low, and cover. Simmer the mixture until the carrots are very tender, about 45 minutes.
- Let the mixture sit until it is cool enough to place in a blender. Purée the soup in batches until it is velvety smooth. If serving immediately, return the soup to the pot and reheat gently. Otherwise, it can be refrigerated for up to four days.