Blog

Serves 10-12

Roasting the vegetables in the oven first gives the soup a richer flavor. This recipe makes a lot and can easily be halved. To make a vegetarian version substitute vegetable stock for the chicken stock. Silken tofu can be stirred in instead of milk or cream.

Ingredients

• 3 lbs carrots, Peeled and cut into 3-inch lengths
• 3 tbsp olive oil
• 3 tbsp unsalted butter or olive oil
• 2 onions, cut to medium dice
• 2 small potatoes, peeled and cubed
• 2-4 tbsp minced fresh ginger
• 12 cups low sodium chicken stock
• 1 tbsp kosher salt
• 2 tbsp maple syrup
• 1⁄4 tsp white pepper
• 1 cup milk or half and half (optional)

Directions
Pre-heat oven to 375F. Cover a sheet pan with parchment paper or aluminum foil. Spread the carrots on in a single layer. Drizzle with the olive oil and toss to coat. Season lightly with salt and pepper. Roast, stirring once half way through, until they’re tender, blistered and lightly browned, about 1 hour.

Melt the butter or additional olive oil in a large sauce pan set over medium heat. Add the onion and cook until it is translucent and fragrant, 2-3 minutes. Add the celery, diced potato and ginger and cook 4-5 minutes longer. Add the roasted carrots. The chicken broth, salt, pepper and maple syrup.

Bring to a boil, reduce heat to medium low. Cover and simmer for 45 minutes or until the carrots are very tender. Puree the soup with an immersion hand blender or in batches in a stand
blender. Taste and check for seasoning. Stir in the milk or cream if desired.

Recipe compiled and tested for IDHC by Laura Lenson and can be found in the IDHC recipe
Collection: our most popular recipes from October 2015 to March 2018.