Roasted Carrot Soup
I ate this soup at a Seattle area restaurant and was blown away. The sous chef told me the recipe. Big caveat: I didn't measure out any of the ingredients. I winged it, so don't expect the measurements to be exact. The secrets are roasting the carrots, pressing the blended soup through a chinoise, and the blast of acid at the very end to cut the fat. The consistency is like pudding. This is a very simple soup but it takes about 5 hours from start to finish. It is so worth it. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 5 lborganic carrots
- 3 smallonions, chopped
- 4 tbspbutter
- 1 tbspfresh thyme, chopped
- 0Water
- 0 cuphalf and half
- 2Tsp white balsamic vinegar
Instructions
- 1
Heat oven to 400 degrees.
- 2
Scrub the carrots and remove the tops.
- 3
Place carrots in a single layer on a jelly roll baking sheet.
- 4
Rub olive oil liberally over the carrots.
- 5
Salt and pepper.
- 6
Roast the carrots until they're really dark in color on both sides. This takes 1 1/2 to 2 hours.
- 7
Meanwhile, melt the butter over medium heat in a dutch oven. Add the onions and and thyme and saute until golden.
- 8
When the carrots are done roasting, they should be really soft, run a knife through them so they're in 1-2 inch pieces.
- 9
Then combine the carrots with the onions and cover everything with water.
- 10
Bring to a boil and simmer for about 20 minutes.
- 11
Remove from heat and allow to cool.
- 12
Blend mixture in a Vitamix (or with an immersion blender) until very smooth.
- 13
Then run the mixture through a chinoise. Believe me, this is the secret to the amazing texture!
- 14
Return mixture to stock pot and heat over low.
- 15
Add cream and white balsamic vineger (or any mellow acid).
- 16
Salt and pepper to taste.