One giant bag of carrots arrived in our vegetable delivery with the tiniest bit of mold on them, meaning that I had to use them fast or they would all be wasted. The easiest thing to do with a surplus of carrots? A nice and simple carrot soup!
In this soup recipe you roast the carrots along with some onions and garlic, cook along with some stock, blend, then adjust the seasoning and finish with chives. Don’t skip the chives – they are key, and if you want to make it a bit fancier or indulgent, try serving with a dollop of creme fraiche on top.
Roasted Carrot Soup with Chives(serves 2-4)
Preheat oven to 425F. Line a sheet tray with parchment paper. Roughly chop the carrots and onion. Peel the papery layers off the garlic cloves leaving only the outer skin. Toss all the veggies in the olive oil, along with the fresh thyme, a pinch of salt and a pinch of freshly ground pepper. Place on the tray and put the tray in the oven. Bake for 15 minutes, toss and then bake for another 10 minutes.
Remove from the oven. Remove the roasted garlic from it's skin, discarding the skin, and place it, along with the carrots and onions into a medium saucepan. Add 3 cups of the chicken stock and bring to a simmer. Stir in the sugar. Simmer for 15-20 minutes or until the carrots are nice and soft.
Turn off the heat and allow to cool for 10 minutes. Transfer to a blender along with the vinegar, and blend until smooth. Taste the soup and check the texture. If it is too thick, blend in the remaining stock bit by bit until it is the correct thickness, ideally it should be thick, but be able to spread out flat when poured. Once the texture is right, correct the seasoning by adding salt and pepper. (At this point you can refrigerate the soup and serve it later)
Return to the stovetop and heat until it is piping hot. Chop the chives as finely as possible. Pour the soup into bowls and garnish with the chives.