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Cooking
Creamy Roasted Carrot Soup
· 4 servings
Tip:
Feel free to roast the carrots a day ahead. Roasted carrots also freeze well, so once you fall for this soup, you won't have to roast a fresh batch every single time the craving hits.
Roast the carrots
Arrange the whole carrots in a roasting dish. Season with salt and pepper. Scatter garlic cloves around them — unpeeled! Feel free to add fresh herbs too; lovage or parsley work beautifully. Cover with a lid.
Add the butter
Roast in an oven preheated to 150°C for about half an hour. Remove the lid, top the carrots with pats of butter, cover again and roast until tender.
Simmer
Peel the potatoes and pumpkin (frozen pumpkin works too) and cut into smaller pieces. Add everything to a pot on the stove. Pour in enough water to just cover the ingredients. Season to taste.
Blend and stir in the cream
Simmer until the potatoes are tender. Blend using a blender or a stick blender. Stir in the cream to soften the soup, then let it simmer for another minute or two.
To serve
Fry a few slices of carrot, shaved with a peeler, in a little butter. In the same pan, fry cubes of toast bread until crisp. Garnish the soup with both.