Roasted Carrot Soup
This carrot soup is a deliciously vibrant dish that's bursting with sweet and savory flavors. Roasting the carrots to golden perfection enhances their natural sweetness, while the addition of shallots, garlic, white wine, and fresh thyme creates a harmonious blend of aromatics. The smooth and creamy texture of the soup makes it a comforting option for any meal, and its rich flavors will warm you up with every spoonful. Perfect for a cozy night in or a special occasion, this carrot soup is sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 2 1/2 lb. carrots, peeled and cut into 1-inch pieces
- 3 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 cups thinly sliced shallots
- 1 tsp. minced garlic
- 1/2 cup white wine
- 1 tsp. chopped fresh thyme
- 7 cups chicken stock
Instructions
- Preheat an oven to 400ºF.
- In a bowl, stir together the carrots, 1 Tbs. of the olive oil, salt and pepper. Transfer to a baking sheet and roast, stirring once halfway through, until the carrots are tender and golden brown, 45 to 50 minutes. Set aside.
- In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the shallots and cook, stirring occasionally, until tender and translucent, about 6 minutes. Add the garlic and cook, stirring frequently, for 30 seconds. Add the wine and cook, stirring occasionally, until almost evaporated, about 2 minutes. Add the carrots, thyme and stock and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.
- Using a blender, puree the soup in batches until smooth, transferring each batch to a large bowl. Adjust the seasonings with salt and pepper. Transfer the soup to a tureen for serving. Serves 8.
- Williams-Sonoma Kitchen.
Yield
Serves 8.
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