Caramelized Carrot Soup
For a dairy-free version of the soup, you can omit the heavy cream.
Ingredients
- 12 medium carrots, peeled and cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- Salt and ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 yellow onion, coarsely chopped
- 6 celery stalks, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 teaspoon grated fresh ginger
- 4 cups water
- 1 cup heavy cream, optional
- 3 tablespoons honey
- Chopped chives, for serving
Directions
- Preheat the oven to 475 degrees F.
- Put the carrots in a medium bowl, drizzle 1 tablespoon of the olive oil over, season with a good pinch each of salt and pepper, and toss to evenly coat. Scatter the carrots on a rimmed baking sheet and roast in the oven until lightly caramelized and aromatic, about 20 minutes.
- In a heavy pot, heat the remaining 2 tablespoons of the olive oil with the butter over medium heat until the butter is melted. Add the onion and celery and cook, stirring occasionally, until translucent and tender, about 5 to 7 minutes. Add the carrots, garlic, ginger, and a good pinch of salt, then pour in the water and bring just to a boil. Reduce the heat to medium-low and simmer until the carrots are fully tender, about 15 minutes. Take the pot from the heat and let cool.
- When the soup has cooled, purée it in batches in a food processor or blender. Return the purée to the pot, stir in the heavy cream, and reheat for a few minutes. Taste, adding more salt or pepper if needed. Spoon the soup into bowls, drizzle the honey over, add a sprinkle of chives, and serve.
