It’s Sunday Supper time again. This week’s event – Fancy Appetizers – is being hosted by Wendy Wholistic Woman. Stop by and see her wonderful site!
I love having a garden. I love growing many different kinds of vegetables. I don’t like trying to figure out what to do with it all so it doesn’t spoil.
I cook and freeze.
I get stumped.
I flip through magazines.
And lookie what I found!
Roasted carrot soup with a tinge of ginger. This should work. The Dear One loves soup. Me? I’m not so crazy about soup. But this one is thick and rich. Unusual. Ginger. Besides, I get to try out my new immersion blender!
I’m very happy now that I’ve made this – it’s snowing and cold and snowing. Soup is perfect! And the orange color is so cheery!
- 1 lb. carrots, peeled and cut into 3-inch lengths
- 1 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
- 1 large rib celery, cut into medium dice (to yield about 1/2 cup)
- 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
- 2 cups homemade or low-salt vegetable stock
- 1 tsp. kosher salt
- 1/8 tsp. ground white pepper
- Chopped fresh chives or chervil for garnish (optional)
Heat the oven to 375°F.
Place the carrots in a medium baking dish or on a baking sheet, you want the carrots in a single layer without touching. Drizzle carrots with the olive oil. Toss them to coat well and roast, for about one hour, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places.
Melt the butter in a 3-quart heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool.
Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. An immersion blender is perfect for this! If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.
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Filed under: Appetizer, Carrots, Dinner, Fine Cooking Magazine, Light Supper, Maine food blog, Recipe blog, recipes, Sunday Supper Movement | Tagged: Appetizer, Carrots, Fine Cooking Magazine, Light Supper, Maine Food, Maine food blog, Recipe blog, Recipes, Soup, Vegetarian |