Recipe: Roasted Carrot Soup [edit]

Photo helpful? Yes No

Edited by: Barnaby Dorfman, Britt Stromberg, Eva Taylor, Hayley edwards, Hrundel, Sheri, Colin Saunders, Alisa Escanlar, Darren Vengroff

Related Blogposts

Bloggers, have you written about Roasted Carrot Soup? Add a widget!

Comments

You need to sign in or sign up to leave a comment.

Yield: 6

[edit] Ingredients

5	lbs. organic carrots
3	small onions, chopped
4	Tbsp butter
1	Tbsp fresh thyme, chopped
	Water
⅓	Cup half and half
2	Tsp white balsamic vinegar

[edit] Preparation

Step 1	Heat oven to 400 degrees.
Step 2	Scrub the carrots and remove the tops.
Step 3	Place carrots in a single layer on a jelly roll baking sheet.
Step 4	Rub olive oil liberally over the carrots.
Step 5	Salt and pepper.
Step 6	Roast the carrots until they're really dark in color on both sides. This takes 1 1/2 to 2 hours.
Step 7	Meanwhile, melt the butter over medium heat in a dutch oven. Add the onions and and thyme and saute until golden.
Step 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.
Step 9	Then combine the carrots with the onions and cover everything with water.
Step 10	Bring to a boil and simmer for about 20 minutes.
Step 11	Remove from heat and allow to cool.
Step 12	Blend mixture in a Vitamix (or with an immersion blender) until very smooth.
Step 13	Then run the mixture through a chinoise. Believe me, this is the secret to the amazing texture!
Step 14	Return mixture to stock pot and heat over low.
Step 15	Add cream and white balsamic vineger (or any mellow acid).
Step 16	Salt and pepper to taste.

[edit] Tools

[edit] About 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.