:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2019__04__Easy-Carrot-Soup-long2-25fa6968550641bdaa4f5482ada2a4cb.jpg)
Easy Carrot Soup
Nice thing to do w/ all those pesky carrots.
Ing 2 tablespoons unsalted butter 1 large white onion, chopped 2 pounds carrots, peeled and chopped 3 clove garlic, chopped 1 teaspoon dried thyme 4 cups vegetable stock 1/2 teaspoon salt 1/2 teaspoon white pepper, optional 4 tablespoons heavy cream, divided Garnishes. Cheesy Soup Dippers: 8 baguette slices, about 1/2-inch thick 2 tablespoons olive oil 1/2 cup Parmesan cheese, finely grated
Method Cook butter and onions on med til onions turn translucent, 3-4 minutes, but don't brown. S/p. Add the carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds, just until garlic becomes fragrant. Add the stock and bring mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.
Make the cheesy toast dippers: Spread out baguettes on sheetpan; drizzle with olive oil. Then, sprinkle generously w/ grated Parm. Bake 400°F til edges brown and Parm is light tan at the edges, about 10-12 min. Remove and set aside.
Finish the soup: When the carrots are tender, use an immersion blender right in the pot to blend soup until smooth. If you don’t have an immersion blender, remove the soup from the heat and allow to cool until it isn’t steaming hot. Then, you can blend in batches in a standard blender and return it to your pot. Return the blended soup to low heat and season with salt and white pepper, if you wish.
Serve: Ladle into bowls and swirl in tbl h/cream into each bowl. Garnish with a sprinkle of paprika and fresh minced chives. Plus, add a cheesy toast dipper!
Leftover soup keeps well in the fridge for 5 days, or you can transfer it to freezer-safe ziptop bags and freeze it for up to six months. Reheat the soup gently over low heat on the stovetop. Don’t freeze the soup if you’ve added cream to it, because it will most likely separate. In theory, it would taste the same once it is reheated, but best to stir in fresh cream when serving, and freeze without the cream.