Cream of Roasted Carrot Soup(Cook's Illustrated) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 15 |
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You can add 1 tablespoon grated fresh ginger with the garlic in step 2. This soup can also be served chilled. Ingredients:
1 1/2 lbs carrots, peeled and sliced 1/2 inch thick (about 8 medium) |
1 onion, medium halved and sliced 1/2 inch thick |
2 teaspoons vegetable oil |
salt |
3 garlic cloves, minced-pressed through a garlic press (about 1 tablespoon) |
1/4 cup dry white wine |
1 bay leaf |
1 1/2 cups low sodium chicken broth |
1 1/2 cups low sodium vegetable broth |
1/2 cup half-and-half |
ground black pepper |
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
2. Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil,cover,and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium- low and simmer until the soup is flavorful, about 5 minutes.
3. Puree the mixture in a blender (or food processor) until smooth,and return to a clean saucepan. Add the half-and-half and warm over low heat until hot,about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.).
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