I'm smitten with velvety vegetable soups made so simply with an immersion blender and proving, yet again, the deliciousness of a few ingredients simply prepared. This recipe was inspired by the Your Best Carrot Recipe Contest Winner on FOOD52. A consummate roaster of vegetables, here, I do like the idea of more quickly broiling the carrots for this recipe. You must watch them closely, though.
The ingredients in this carrot soup are always in my pantry, how 'bout yours?
smokey roasted carrot soup with turmeric
8 carrots, more if they are small
1/4 cup grape seed oil
1 tsp. salt, Celtic sea salt preferable
6 cups vegetable stock
1" piece ginger, peeled
1 tsp. dried thyme
1 onion, peeled and chopped
1/2 tsp. turmeric
Peel and slice the carrots into 1/2" coins. Place them on a rimmed baking, toss with 2 Tbsp. oil and sprinkle with salt. Broil until the carrots are very soft and tinged brown, turning with a spatula and testing for tenderness every few minutes.
As the carrots roast, place the stock, ginger and thyme in a large saucepan and bring to a boil. Reduce the heat and simmer 15 minutes. In a second large saucepan, warm the remaining 2 Tbsp. oil. Add the chopped onion and turmeric and saute until soft. Add the roasted carrots. Add the infused broth to the vegetables; remove the piece of ginger. Bring the soup back to a boil, reduce the heat and simmer 5 minutes.
Remove from the heat and puree with an immersion blender until smooth. You can season, if desired, with salt and pepper.