Roasting carrots instead of boiling them develops the flavor and enhances the sweetness. Carrot ginger soup freezes well, so if you have a few extra minutes and ingredients, make double and save half for another day. Here is how to prepare it.
Yield: 3 servings
Ingredients
1/4 cup extra virgin olive oil
1 lb. carrots peeled and chopped into 2-inch pieces
Kosher salt, to taste
1 large yellow onion, diced large
2 garlic cloves, minced
1 tablespoon ginger, minced
1/2 cups vegetable or chicken stock
1 cup carrot juice
Direction
Preheat oven to 425˚F. Place carrots on a sheet pan lined with parchment. Pour two tablespoons of oil over the carrots and mix well. Season with salt and spread in an even layer. Bake until tender, about 45–50 minutes.
In a medium sauté pan on medium-low heat, add the remaining oil. Add onions, ginger, and garlic—season with salt. Cook until onions are translucent and very soft, about 12–15 minutes.
Place the carrots and onion mixture in a food processor. Pulse for 30 seconds, then add carrot juice and a cup of stock. Transfer the mixture to a soup pot on the stove and heat. Add additional stock
Preheat oven to 350˚F. Place bowls on a sheet tray and evenly divide soup between bowls. Top each bowl with two baguette slices and sprinkle cheese evenly over the bread. Bake until cheese is bubbly and slightly brown, about 5 minutes.
Kitchen tool we adore: KitchenAid 2-Speed Immersion Blender
Pureeing soup in a food processor can be messy, and sometimes a blender needs to get the texture as even as we would like. A hand-held immersion blender is an easy fix, and it is also great for smoothing out sauces and making a quick foam. Our favorite is KitchenAid’s 2-Speed version – sleek, compact, and reliable.
Retails for $40–50; available at Home Depot, Target, Macy’s, and Bed, Bath & Beyond
