Carrot Soup Recipe

Ingredients

• 2 pounds carrots (peeled and chopped (908g))
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 onion (chopped (266g))
• 4 garlic cloves (minced)
• 2 teaspoons grated fresh ginger
• 4 cups vegetable broth ((960mL))
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup heavy cream ((120mL))

Steps

1. 1

   Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper or foil.

2. 2

   Place the carrots on the prepared baking sheet and toss with the oil until they are evenly coated. Roast the carrots for 25 to 30 minutes, stirring once halfway through, until they are caramelized and tender.

3. 3

   In a large dutch oven or pot, melt the butter over medium heat. Add the onion and cook for about 5 minutes, until slightly softened. Add garlic and ginger and cook for about 30 seconds until fragrant. Add the roasted carrots, broth, salt, and pepper and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes until the carrots are very tender.

4. 4

   Working in two batches, carefully ladle the soup into the canister of a blender. Place the lid on the canister but remove the center insert to leave an opening. Cover the opening loosely with a clean dish towel or paper towel to allow steam to vent. Puree on medium-high speed for about 1 minute or until very smooth. Transfer this mixture to a clean bowl. Repeat with the remaining soup. (Alternatively, use an immersion blender to puree the soup in one batch right in the pot.)

5. 5

   Return all of the pureed soup to the pot and stir in cream. Heat over medium-low heat for 1 to 2 minutes to warm the soup through. Season with additional salt and pepper to taste.