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Gallery Roasted-Carrot Soup Credit: John Kernick Recipe Summary Servings: 2

Ingredients Ingredient Checklist 1 small onion 1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks 1 small Belgian endive, quartered lengthwise 2 tablespoons olive oil 1/4 teaspoon coarse salt, plus more for seasoning Pinch of freshly ground pepper, plus more for seasoning 1 bay leaf 2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning 1/3 cup heavy cream or milk 1/4 teaspoon grated peeled fresh ginger, or to taste Creme fraiche, for garnish (optional)

Cook’s Notes You can make this soup through step two the day before your dinner; refrigerate, covered, until you’re ready to finish.

Gallery Roasted-Carrot Soup Credit: John Kernick

Recipe Summary Servings: 2

Roasted-Carrot Soup      Credit: John Kernick

Roasted-Carrot Soup

Credit: John Kernick

Roasted-Carrot Soup

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 1 small onion 1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks 1 small Belgian endive, quartered lengthwise 2 tablespoons olive oil 1/4 teaspoon coarse salt, plus more for seasoning Pinch of freshly ground pepper, plus more for seasoning 1 bay leaf 2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning 1/3 cup heavy cream or milk 1/4 teaspoon grated peeled fresh ginger, or to taste Creme fraiche, for garnish (optional)

Directions

Preheat oven to 450 degrees. Cut onion into 8 wedges (keep root end intact to hold layers together). Toss onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast vegetables, turning occasionally, until edges are deep golden brown, about 30 minutes.

Cut off root end from onion. Transfer all vegetables to a large saucepan, and add bay leaf. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until carrots are very soft, about 30 minutes. Let cool slightly, and discard bay leaf. Puree vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).

Transfer puree to a clean pan; place over low heat. Stir in cream; add stock to thin soup to desired consistency. Season with salt and pepper; stir in ginger. If desired, pipe creme fraiche onto each serving, or place dollop on top.

Cook’s Notes You can make this soup through step two the day before your dinner; refrigerate, covered, until you’re ready to finish.

Cook’s Notes

You can make this soup through step two the day before your dinner; refrigerate, covered, until you’re ready to finish.

Reviews (3)

 Add Rating & Review     44 Ratings   5 star values:        5    4 star values:        6    3 star values:        18    2 star values:        10    1 star values:        5

Reviews (3)

Add Rating & Review     44 Ratings   5 star values:        5    4 star values:        6    3 star values:        18    2 star values:        10    1 star values:        5

Add Rating & Review

44 Ratings 5 star values: 5 4 star values: 6 3 star values: 18 2 star values: 10 1 star values: 5

44 Ratings 5 star values: 5 4 star values: 6 3 star values: 18 2 star values: 10 1 star values: 5

44 Ratings 5 star values: 5 4 star values: 6 3 star values: 18 2 star values: 10 1 star values: 5

  • 5 star values: 5 4 star values: 6 3 star values: 18 2 star values: 10 1 star values: 5

    Martha Stewart Member     Rating: Unrated       09/01/2011   One of my new favorite recipes! Perfect for end of summer produce OR a cold winter's night! http://agiltnutmeg.wordpress.com/2011/08/31/roasted-carrot-soup/  

Martha Stewart Member     Rating: Unrated       04/09/2011   Third time's the charm? http://bit.ly/eV8i3C (P.S. So sorry for the triple messages...)  

Martha Stewart Member     Rating: Unrated       04/09/2011   Whoops, URL got chopped in the previous message! Here it is again: http://k2togp2tog.wordpress.com/2011/04/06/tried-out-martha-stewarts-roasted-carrot-soup-due-to-love-of-soups-and-bunnies/

    Martha Stewart Member

    Rating: Unrated 09/01/2011

One of my new favorite recipes! Perfect for end of summer produce OR a cold winter’s night! http://agiltnutmeg.wordpress.com/2011/08/31/roasted-carrot-soup/

Rating: Unrated

Rating: Unrated 04/09/2011

Third time’s the charm? http://bit.ly/eV8i3C (P.S. So sorry for the triple messages…)

Whoops, URL got chopped in the previous message! Here it is again: http://k2togp2tog.wordpress.com/2011/04/06/tried-out-martha-stewarts-roasted-carrot-soup-due-to-love-of-soups-and-bunnies/

All Reviews for Roasted-Carrot Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted-Carrot Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest