Sunday, October 24, 2010

Creamy Carrot Soup

Adapted from:

Use the freshest (and therefore most flavorful) carrots you can find for this. I used a mixture of regular carrots and purple carrots from our CSA, and ended up with an unattractive colored soup (paging Bridget Jones), but it still tasted yummy. :)

1 tablespoon extra-virgin olive oil
1 3/4 cups Vidalia or other sweet onion, in large slices
2 pounds carrots, cut into 1 inch pieces
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Dash of ground ginger
2 cups water
2 cups fat-free, less-sodium vegetable broth
2 tablespoons heavy cream


1. Preheat oven to 400 degrees. Drizzle oil over carrots and onions. Sprinkle with salt and pepper. Toss to coat. Spread out in a single layer on a baking sheet. Roast in oven until tender and browned, about 25 minutes.

2. Add water and broth to stockpot or Dutch oven; bring to a boil. When carrots and onions are browned, add them to the stockpot. Add cream.

3. Use an immersion blender to puree the soup mixture (or use a foo processor or blender if you don't have an immersion blender.) Return mixture to pan; cook over medium heat until thoroughly heated. Taste for seasonings and adjust as needed.

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