roasted carrot soup

prep time:  tbd
cook time:  tbd
servings:  4

6 - 8 medium - large carrots - peeled and diced
6 cups chicken stock
1-inch piece ginger - peeled
1 small onion - chopped
2 garlic cloves
olive oil

1.  divide the carrots in half.  place one half of the carrots on a baking sheet.  season with salt and pepper and drizzle lightly with olive oil.  toss to combine.  place in a 375 degree oven for about 20 minutes, shaking the pan every so often of even cooking.  remove from the oven when soft, slightly brown and caramelized.

2.  meanwhile, bring the stock to a boil in a large saucepan with the ginger, onion and garlic.  bring down to a simmer and cook for about 5 minutes or so until the onions are soft.  add the remaining half of the carrots and simmer for another 5 minutes until the carrots are just slightly soft, but not cooked through.  transfer the mixture to a blender.

3.  add the roasted carrots to the blender with the par-boiled carrots.  blend until smooth.  add salt and pepper to taste and a drizzle of olive oil over each portion to serve.

- goop, january 2014

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