Looking for a new soup to add to your rotation? This is it!
Let us introduce you to our Roasted Carrot Soup with Crispy Sage, which is perfect for this time of year! It’s an excellent starter for almost any meal and can also make a perfect entrée soup when paired with some nice crusty French bread.
Peeing and roasting the carrots makes all the difference to this savory soup. Adding a splash of white wine to the sautéed onions and a slow simmer of stock with fresh bay leaves really takes the flavor to the next level. Blending the cooked carrots after they have simmered and adding a little heavy cream creates an irresistible velvety texture.
Note: Depending on your preference, you can add more stock than the recipe calls for to adjust the consistency to your liking.
Roasted Carrot Soup with Crispy Sage
Ingredients
- 2 lbs carrots, peeled and chopped into 1-inch pieces
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 medium onion, peeled and diced
- 2 garlic cloves, minced
- ½ cup white wine
- 6 cups vegetable stock or chicken stock, divided
- 2 bay leaves, fresh if available
- ½ cup heavy cream (optional)
- Crispy Sage * Recipe below and optional
- Crème fraiche
- Crusty bread
Instructions
- Preheat your oven to 400°F with a rack in the middle. Line a large baking sheet with parchment paper.
- Toss the peeled and chopped carrot pieces with 2 tablespoons of extra virgin olive oil, sprinkle with salt and black pepper, and toss to coat the carrots. Spread on the prepared baking sheet.
- Bake for 30 minutes, tossing halfway until the carrots begin to have a bit of a char on some of the edges. **Note: The carrots will still be firm after this step.
- When the carrots are almost done roasting, melt the 2 tablespoons of butter and add 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat.
- Add the diced onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
- Add ½ cup white wine and simmer for a minute.
- Add (4 cups) of chicken stock, roasted carrots, and bay leaves to the pot. Turn the heat to medium-high to bring to a low boil, reduce to a simmer and cook for 15 minutes or until the carrots are tender and easily break apart with a fork.
- While the soup is simmering, make the Crispy Sage if desired.
- **Remove the bay leaves before going on to the next step**
- After the soup has simmered for at least 15 minutes, remove the bay leaves and working in batches, add a couple of cups of the soup to a blender. Keep the blender lid a little ajar, start blending slowly, and increase the speed. Use the extra stock as needed and blend until the soup is well blended and smooth.
- Pour the blended soup into a clean pot and repeat the blending process with the balance of the soup until all the soup has been blended. Adjust with the extra stock as necessary to get the desired consistency. If you run out of stock, you can add water.
- Once all the blended soup has been returned to a pot adjust the seasoning if needed. *If using heavy cream, add the ½ cup of heavy cream and let the soup simmer over low heat.
- To serve, ladle the soup into individual bowls and top with crispy sage leaves. Add a little swirl of crème fraiche and serve.
Crispy Sage Garnish
Ingredients
- 1 tbsp butter
- 8 sage leaves
Instructions
- In a small frying pan, melt the butter over low heat. Add the sage leaves to the frying pan and let cook until golden brown, about 2 minutes. Flip each sage leaf and repeat. The sage will become browned and very crispy.
Enjoy!
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All photos by Lorianne DeVita
