carrot soup

Kathryne Taylor presents a classic carrot soup with roasted-carrot flavor and a creamy texture. This account selects that version rather than her ginger, curry and Thai curry variations.

Peeled, sliced carrots are coated with part of the extra virgin olive oil and fine sea salt, then roasted until their edges caramelize. The remaining oil and another portion of the same salt soften yellow onion in the soup pot.

Garlic, ground coriander and ground cumin are stirred through the onion. Vegetable broth and separate water loosen the browned bits; the same roasted carrots join and the mixture simmers.

After a brief cooling step, that same soup goes into a stand blender with unsalted butter, lemon juice and black pepper. It is blended completely smooth, with extra amounts of those same finishing ingredients offered to taste.

The author attributes sweet-and-savory flavor to roasting, richness to butter and brightness to lemon. The selected bowl keeps the source’s creamy blended texture; the separately suggested salads, sandwiches and other dishes remain serving options.