Roasted Carrot Soup

Photo: Britt Stromberg

Ingredients

5 lbs. organic carrots

3 small onions, chopped

4 Tbsp butter

1 Tbsp fresh thyme, chopped

Water

Cup half and half

2 Tsp white balsamic vinegar

Preparation

Heat oven to 400 degrees.

Scrub the carrots and remove the tops.

Place carrots in a single layer on a jelly roll baking sheet.

Rub olive oil liberally over the carrots.

Salt and pepper.

Roast the carrots until they're really dark in color on both sides. This takes 1 1/2 to 2 hours.

Meanwhile, melt the butter over medium heat in a dutch oven. Add the onions and and thyme and saute until golden.

When the carrots are done roasting, they should be really soft, run a knife through them so they're in 1-2 inch pieces.

Then combine the carrots with the onions and cover everything with water.

Bring to a boil and simmer for about 20 minutes.

Remove from heat and allow to cool.

Blend mixture in a Vitamix (or with an immersion blender) until very smooth.

Then run the mixture through a chinoise. Believe me, this is the secret to the amazing texture!

Return mixture to stock pot and heat over low.

Add cream and white balsamic vineger (or any mellow acid).

Salt and pepper to taste.

Tools

Comments

Permalink Mimi Cooks
March 16, 2010

this recipes sounds great...i love roasted carrots and i think the flavor will come out great in the soup. thanks for sharing.

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About

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.

Yield:

6.0 servings

Added:

Saturday, January 2, 2010 - 3:41am

Creator:

Anonymous

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