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.