- 1 pound carrots, peeled and cut into 3 inch lengths.
- 1 TBSP olive oil
- 1 TBSP unsalted butter
- 1/2 medium onion, cut into a medium dice to yield about 3/4 cup
- 1 large rib celery, cut into medium dice to yield about 1/2 cup
- 1 TBSP minced fresh ginger (from about 1/2 inch piece, peeled)
- 2 cups broth (chicken or vegetable)
- 1 tsp kosher salt
- 1/8 tsp ground white pepper
- Chopped fresh chives for garnish (optional)
season: summer, fall
yields: 1 quart
Heat oven to 375. Put carrots in a medium baking dish (11x7 inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss to coat well and roast, stirring once halfway through roasting, until they are tender, blistered, and lightly browned in a few places, about 1 hour.
Melt butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it's translucent and fragrant, 2-3 minutes. Stir in celery and ginger and cook until celery softens a bit and the onions start to brown, 4-5 minutes. Add the roasted carrots, broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 minutes. Turn off heat and let liquid cool somewhat.
Pureé soup in blender in batches, never filling the blender more than a third full and bearing down firmly on the lid so the soup doesn't come flying out. If serving immediately, return the soup to the pot and reheat; garnish if desired. Otherwise, refrigerate up to five days; reheat gently and taste for salt before serving.
adapted from Fine Cooking, March 2005