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!
Place butter and carrots in a baking dish, ensuring carrots are coated with butter. Place in a preheated 450˚F (230˚C) oven and roast 20 to 30 minutes, stirring occasionally. (Carrots should be a light golden brown colour.)
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.
Add stock and simmer 20 minutes.
Puree soup with an immersion blender until smooth.
Add cream and gently heat. Add cayenne pepper and salt to taste.
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Ingredients
Directions
Place butter and carrots in a baking dish, ensuring carrots are coated with butter. Place in a preheated 450˚F (230˚C) oven and roast 20 to 30 minutes, stirring occasionally. (Carrots should be a light golden brown colour.)
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.
Add stock and simmer 20 minutes.
Puree soup with an immersion blender until smooth.
Add cream and gently heat. Add cayenne pepper and salt to taste.
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