Rating: 2.91 stars
44 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 18
  • 2 star values: 10
  • 1 star values: 5

This warming carrot soup sized for two makes a perfect addition to a romantic Valentine's day meal.

Martha Stewart Living, February 2004

Gallery

Credit: John Kernick

Recipe Summary

Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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

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Reviews (3)

44 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 18
  • 2 star values: 10
  • 1 star values: 5
Rating: Unrated
09/01/2011
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/
Rating: Unrated
04/09/2011
Third time's the charm? http://bit.ly/eV8i3C (P.S. So sorry for the triple messages...)
Rating: Unrated
04/09/2011
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