September 2, 2013
Lindsay Holley, an at-home chef getting her hands dirty in the kitchen with simple, classic meals, will try new recipes each month and share them with you.
There’s always a change in the air in September. It’s often still warm but I feel that the cool fall chill is near and a big bowl of soup is always the perfect companion with chunky sweaters and slippers. I have been roasting a lot of vegetables lately — beets, Brussels sprouts, peppers, garlic…. Roasting makes it taste like a completely different vegetable, which was essential for me when I decided to make this carrot soup. Carrots are one of my least favourite vegetables. They just taste…healthy. But roasting! Oh, friends, roasting these little guys made all the difference. The soup was yummy (cream certainly didn’t hurt) and refreshing.
Roasted Carrot Soup
- 1 medium onion, quartered
- 2 lbs carrots, peeled and cut into 2” chunks
- 1 Belgian endive, quartered lengthwise
- 2 tbsp olive oil
- 1/4 tsp salt, plus more for seasoning
- pinch freshly ground pepper, plus more for seasoning
- 1 bay leaf
- 4 cups chicken stock
- 1/2 cup heavy cream (optional)
- 1/2 tsp grated peeled fresh ginger, or to taste
- Preheat oven to 450°F. Place the onion, carrots and endive in a single layer on a cookie sheet and brush liberally with the olive oil and season with salt and pepper. Roast the vegetables until they are deep golden brown, about 30 minutes.
- Transfer all the vegetables to a large saucepan and add the bay leaf and the stock. Bring to a simmer and cook until the carrots are very soft, about 30 minutes. Let cool slightly, discard the bay leaf, and puree the vegetables until smooth (with an immersion blender or a regular blender).
- Add the cream, season with salt and pepper and stir in the ginger.