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Roasted-Carrot Soup

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You can make this soup through step two the day before your dinner; refrigerate, covered, until you're ready to finish.

MSL Cookbook Vol. 2; The New Classics

1 small onion
1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks
1 small Belgian endive, quartered lengthwise
2 tablespoons olive oil
1/4 teaspoon coarse salt, plus more for seasoning
Pinch of freshly ground pepper, plus more for seasoning
1 bay leaf
2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning
1/3 cup heavy cream or milk
1/4 teaspoon grated peeled fresh ginger, or to taste
Creme fraiche, for garnish (optional)

Preheat oven to 450 degrees. Cut onion into 8 wedges (keep root end intact to hold layers together). Toss onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast vegetables, turning occasionally, until edges are deep golden brown, about 30 minutes.
Cut off root end from onion. Transfer all vegetables to a large saucepan, and add bay leaf. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until carrots are very soft, about 30 minutes. Let cool slightly, and discard bay leaf. Puree vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
Transfer puree to a clean pan; place over low heat. Stir in cream; add stock to thin soup to desired consistency. Season with salt and pepper; stir in ginger. If desired, pipe creme fraiche onto each serving, or place dollop on top.

agiltnutmeg

1 Sep, 2011
One of my new favorite recipes! Perfect for end of summer produce OR a cold winter's night!
http://agiltnutmeg.wordpress.com/2011/08/31/roasted-carrot-soup/
k2togp2tog

9 Apr, 2011
Third time's the charm? http://bit.ly/eV8i3C

(P.S. So sorry for the triple messages...)
k2togp2tog

9 Apr, 2011
Whoops, URL got chopped in the previous message! Here it is again:

http://k2togp2tog.wordpress.com/2011/04/06/tried-out-martha-stewarts-roasted-carrot-soup-due-to-love-of-soups-and-bunnies/
k2togp2tog

9 Apr, 2011
Let me just say, I consider soups to be my fave thing in the world to cook 'cause they're so easy to make and so nutritious. I especially love orange soups, so I decided to give this roasted carrot soup by Martha Stewart a whirl. Turned out absolutely amazing. The hint of ginger is a nice added touch. I blogged about my experience trying out this recipe here: http://k2togp2tog.wordpress.com/2011/04/06/tried-out-martha-stewarts-roasted-carrot-soup-due-to-love-of-soups-and-bunnies/