Thick Creamy Roasted Carrot Soup
·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 them from scratch every single time.
Roast the carrots
Arrange whole carrots in a roasting dish. Season with salt and pepper. Scatter garlic cloves around them, unpeeled. You can also add fresh herbs – 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. Uncover, top the carrots with a few slices 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 cover the ingredients. Season to taste.
Blend and stir in the cream
Cook until the potatoes are tender. Blend in a blender or with a stick blender until smooth. Stir in the cream to mellow the soup, then simmer for another minute or two.
To serve
Peel a few carrot ribbons with a vegetable peeler and fry them in a little butter. In the same pan, fry diced toast bread until crisp. Use both to garnish the soup.