Carrot And White Bean Soup

• 1 head garlic (3 1/2 to 4 oz.)
• 1 tablespoon olive oil
• 1 onion, peeled and chopped (about 8 oz.)
• salt and pepper
• 1/2 cup dry white wine
• 3 (14 1/2 ounce) cans de-fatted chicken broth
• 1/4 teaspoon saffron threads, crumbled or 1/8 teaspoon powdered saffron
• 2 1/2 lbs carrots, peeled and cut into 1/2-inch chunks
• 2 (15 ounce) cans small white beans, rinsed and drained
• 1/4 cup dry sherry

1. Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400u0b0 regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
2. 2. Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper.
3. Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
4. Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes.
5. Add roasted garlic.
6. In a blender or food processor, whirl mixture, in batches, until smooth.
7. Return puree to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes.
8. Add salt and pepper to taste.

garlic, olive oil, onion, salt, white wine, chicken broth, saffron threads, carrots, white beans, sherry

Taken from www.food.com/recipe/carrot-and-white-bean-soup-254040 (may not work)