Roasted Carrot Soup
You can make this soup through step 2 the day before your dinner; refrigerate, covered, until you’re ready to finish.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Cut the onion into 8 wedges (keep the root end intact to hold the layers together). Toss the onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast the vegetables, turning occasionally, until the edges are deep golden brown, about 30 minutes.
Step 2
Cut off the root end from the onion. Transfer all vegetables to a large saucepan, and add the bay leaf. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until the carrots are very soft, about 30 minutes. Let cool slightly, and discard the bay leaf. Puree the vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
Step 3
Transfer the puree to a clean pan; place over low heat. Stir in the cream; add stock to thin the soup to desired consistency. Season with salt and pepper; stir in the ginger. If desired, pipe crème fraîche onto each serving, or place a dollop on top.
