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. But roasting! Oh, friends, roasting these little guys made all the difference.
Cook: 1 hr
Yields: 4 to 6 Servings
1 medium onion, quartered
2 pounds carrots, peeled and cut into 2-inch pieces
1 Belgian endive, quartered lengthwise
2 tablespoon 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
1Preheat oven to 450 °F.
2Place 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.
3Transfer 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.
4Let cool slightly, discard the bay leaf, and puree the vegetables until smooth (with an immersion blender or a regular blender).
5Add the cream, season with salt and pepper and stir in the ginger.