Originally published on March 6, 2015
When it falls on me to make the cream soup of the day at work, this is my favourite one to make. It started one day when there was little in the walk-in and I just didn’t really know what to do. Eyeing the 50-pound bag of carrots that we always have in there, I figured I could just roast a bunch off and then blend them up in a soup. You know what? The end result was pretty good, even without any stock or cream!
Ingredients:
8 large carrots, peeled and roughly chopped
1 onion, diced
1 stalk celery, roughly chopped
3 cloves garlic, smashed
1 bunch thyme leaves
2 dried bay leaves
2 tablespoons olive oil, divided
4 – 6 cups water
Salt
Black pepper
White pepper
Directions:
1.) Preheat the oven to 400 degrees Fahrenheit. Toss the chopped carrots with the 1 tablespoon of olive oil, salt, and a pinch of black pepper before placing them on a baking sheet or in a casserole dish. When the oven is at temperature, place the carrots in and roast for 30 – 40 minutes, until they are soft and just starting to brown. When done, remove from the oven and set aside.
2.) Heat the remaining tablespoon of olive oil over medium heat. When hot add the onions, celery, garlic, bunch of thyme, and bay leaves. Season lightly with salt, stir, and cook for about 5 minutes, just until the onions are soft and translucent. Add the carrots and stir.
3.) Fill the pot with enough water to just cover the carrots. Bring to a boil, then reduce heat to medium and simmer for 20 – 30 minutes.
4.) Remove the pot from the heat and remove the thyme and bay leaves. Transfer to a blender, in batches, and puree until smooth.
5.) If the soup has cooled down during the pureeing process, transfer it back to the pot and warm it over medium heat until hot. If the soup is still hot after pureeing, this step may not be necessary.
6.) Serve and enjoy!