Cream of Roasted Carrot Soup
By America's Test KitchenPublished on November 1, 2007
Yield
Serves 4
Ingredients
1 ½ pounds carrots (about 8 medium), peeled and sliced ½ inch thick1 medium onion, halved and sliced ½ inch thick2 teaspoons vegetable oil Salt 3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)¼ cup dry white wine 1 bay leaf 1 ½ cups low-sodium chicken broth 1 ½ cups low-sodium vegetable broth ½ cups half-and-half Ground black pepper
Before You Begin
Roasting the carrots brings out their natural sweetness and concentrates their flavor. If desired, add 1 tablespoon grated fresh ginger with the garlic in step 2. This soup can also be served chilled.
Instructions
- 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.
- 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.
- 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.)
Yield
Serves 4Ingredients
1 ½ pounds carrots (about 8 medium), peeled and sliced ½ inch thick
1 medium onion, halved and sliced ½ inch thick
2 teaspoons vegetable oil
Salt
3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
¼ cup dry white wine
1 bay leaf
1 ½ cups low-sodium chicken broth
1 ½ cups low-sodium vegetable broth
½ cups half-and-half
Ground black pepper
Ingredients
1 ½ pounds carrots (about 8 medium), peeled and sliced ½ inch thick
1 medium onion, halved and sliced ½ inch thick
2 teaspoons vegetable oil
Salt
3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
¼ cup dry white wine
1 bay leaf
1 ½ cups low-sodium chicken broth
1 ½ cups low-sodium vegetable broth
½ cups half-and-half
Ground black pepper
Ingredients
1 ½ pounds carrots (about 8 medium), peeled and sliced ½ inch thick
1 medium onion, halved and sliced ½ inch thick
2 teaspoons vegetable oil
Salt
3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
¼ cup dry white wine
1 bay leaf
1 ½ cups low-sodium chicken broth
1 ½ cups low-sodium vegetable broth
½ cups half-and-half
Ground black pepper
Before You Begin
Roasting the carrots brings out their natural sweetness and concentrates their flavor. If desired, add 1 tablespoon grated fresh ginger with the garlic in step 2. This soup can also be served chilled.
Instructions
- 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.
- 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.
- 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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