Another great recipe from Jill's new Soups Stews & Breads Cookbook. This recipe takes advantage of the natural sweetness of carrots, made even sweeter by roasting!
3 tbsp melted butter
4 cups carrots, peeled and cut into 1-in. chunks
1 medium onion chopped
1 tbsp minced fresh ginger
4 cups chicken or vegetable stock
1 cup 35% cream
⅛ tsp cayenne pepper
salt to taste
1
Place butter and carrots in a baking dish, ensuring carrots are coated with butter. Place in a preheated 450ËšF (230ËšC) oven and roast 20 to 30 minutes, stirring occasionally. (Carrots should be a light golden brown colour.)
2
Put carrot-butter mixture into a soup pot along with onion and ginger. Cook over medium heat, stirring frequently until onion is soft and translucent.
3
Add stock and simmer 20 minutes.
4
Puree soup with an immersion blender until smooth.
5
Add cream and gently heat. Add cayenne pepper and salt to taste.
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Ingredients
3 tbsp melted butter
4 cups carrots, peeled and cut into 1-in. chunks
1 medium onion chopped
1 tbsp minced fresh ginger
4 cups chicken or vegetable stock
1 cup 35% cream
⅛ tsp cayenne pepper
salt to taste