Roasted Carrot Soup
- 1 small onion
- 1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks
- 1 small Belgian endive, quartered lengthwise
- 2 tablespoons olive oil
- 1/4 teaspoon coarse salt, plus more for seasoning
- Pinch of freshly ground pepper, plus more for seasoning
- 1 bay leaf
- 2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning
- 1/3 cup heavy cream or milk
- 1/4 teaspoon grated peeled fresh ginger, or to taste
- Creme fraiche, for garnish (optional)
- Preheat the oven to 450F.
- Cut the onion into 8 wedges (keep the root end intact to hold the layers together).
- Toss the onion, carrots, endive, oil, salt, and pepper in a medium bowl.
- Transfer to a rimmed baking sheet, and spread in a single layer.
- Roast the vegetables, turning occasionally, until the edges are deep golden brown, about 30 minutes.
- Cut off the root end from the onion.
- Transfer all vegetables to a large saucepan, and add the bay leaf.
- Add enough stock to just cover (about 2 cups).
- Bring to a simmer, and cook until the carrots are very soft, about 30 minutes.
- Let cool slightly, and discard the bay leaf.
- Puree the vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
- Transfer the puree to a clean pan; place over low heat.
- Stir in the cream; add stock to thin the soup to desired consistency.
- Season with salt and pepper; stir in the ginger.
- If desired, pipe creme fraiche onto each serving, or place a dollop on top.
onion, carrots, endive, olive oil, coarse salt, ground pepper, bay leaf, chicken, heavy cream, fresh ginger, creme fraiche
Taken from www.epicurious.com/recipes/food/views/roasted-carrot-soup-392299 (may not work)