Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roasted-Carrot Soup 2.9 (44) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: John Kernick Servings: 2 This warming carrot soup sized for two makes a perfect addition to a romantic Valentine's day meal. Ingredients 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 ¼ 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 ⅓ cup heavy cream or milk ¼ teaspoon grated peeled fresh ginger, or to taste Creme fraiche, for garnish (optional) Directions 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. Cook's Notes You can make this soup through step two the day before your dinner; refrigerate, covered, until you're ready to finish. Print