1 lb. carrots, peeled and cut into 3-inch lengths
1 Tbs. olive oil
1 Tbs. unsalted butter
1 shallot minced
1/2 medium onion, diced (to yield about 3/4 cup)
1 large rib celery, diced (to yield about 1/2 cup)
1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
2 cups homemade or low-salt vegetable broth
1 tsp. kosher salt
1/8 tsp. ground white pepper
Chopped fresh chives or chervil for garnish
This is a great weekday recipe that is also very versatile. You can roast additional veggies you may have on hand to create a variation. Roasting the carrots provides another dimension to the flavor and provides a great aroma in your kitchen.
Heat the oven to 375°F.
Place the carrots in a baking dish in a single layer without touching, drizzle the carrots with the olive oil. Toss them to coat well. Roast for 1 hour, stirring once about halfway through roasting. Carrots should be tender the edges should be browned, and they should be blistered.
Melt the butter in a medium heavy saucepan over medium heat.
Add the onion and shallot and cook until translucent and fragrant, 2 to 3 min.
Stir in the celery and ginger and cook until the celery softens a bit.
Onions will start to brown, 4 to 5 additional minutes. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of vegetable broth. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely).
Purée the soup in a blender in batches, never filling the blender more than a third full.
If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. For a creamier soup a little light or heavy cream or a dollop of sour cream. Or you may, refrigerate for up to five days; reheat gently and taste for seasoning before serving. I like serving this hearty soup with a side of crusty bread and a fresh salad.
Adapted by Jenn Borrealo from: finecooking.com